Rosé

120 Reserva Especial

Rosé

Vintage

  • 2016
    • Winemaker's comments:

      Our Rose has a pale violet red color. The wine displays cherries, plums and fruits of the forest aromas. On the palate it is a light, extremely refreshing, perfumed and a real pleasure to drink wine.

    • Vinification:

      The highest proportion of wine (70%) is obtained from pressed Cabernet Sauvignon  grapes harvested at the end of March, later combined with grape décuvage (30%) harvested at the end of April, the idea is to mix freshness, fruit and acidity from the first harvests with the mature personality and complexity of the second harvest whereby creating a much more elegant, wide-ranging wine. Alcoholic fermentation develops at low temperatures for 20 days, once wines are sulfited and mixed.

    • Potential aging:

      3 to 5 years

    • Technicals details:

      • pH: 3.11
      • Total Acidity: 5.44 g/l (exp. Tartaric Acid)
      • Alcohol: 13.1 % vol.
      • Residual Sugar: 3.83 g/l

    • Suggested food:

      A good aperitif, also pairs well with light food such as salads, soft cheese. Ideal with creamy desserts such as fruit tarts, strudel or pie.

  • 2010
    • Winemaker's comments:

      Our Rose has a pale violet red color. The wine displays cherries, plums and fruits of the forest aromas. On the palate it is a light, extremely refreshing, perfumed and a real pleasure to drink wine.

    • Vinification:

      The highest proportion of wine (70%) is obtained from pressed Cabernet Sauvignon  grapes harvested at the end of March, later combined with grape décuvage (30%) harvested at the end of April, the idea is to mix freshness, fruit and acidity from the first harvests with the mature personality and complexity of the second harvest whereby creating a much more elegant, wide-ranging wine. Alcoholic fermentation develops at low temperatures for 20 days, once wines are sulfited and mixed.

    • Potential aging:

      3 to 5 years

    • Technicals details:

      • pH: 3.11
      • Total Acidity: 5.44 g/l (exp. Tartaric Acid)
      • Alcohol: 13.1 % vol.
      • Residual Sugar: 3.83 g/l

    • Suggested food:

      A good aperitif, also pairs well with light food such as salads, soft cheese. Ideal with creamy desserts such as fruit tarts, strudel or pie.

  • 2009
    • Winemaker's comments:

      Our Rose has a pale violet red color. The wine displays cherries, plums and fruits of the forest aromas. On the palate it is a light, extremely refreshing, perfumed and a real pleasure to drink wine.

    • Vinification:

      The highest proportion of wine (70%) is obtained from pressed Cabernet Sauvignon  grapes harvested at the end of March, later combined with grape décuvage (30%) harvested at the end of April, the idea is to mix freshness, fruit and acidity from the first harvests with the mature personality and complexity of the second harvest whereby creating a much more elegant, wide-ranging wine. Alcoholic fermentation develops at low temperatures for 20 days, once wines are sulfited and mixed.

    • Potential aging:

      3 to 5 years

    • Technicals details:

      • pH: 3.11
      • Total Acidity: 5.44 g/l (exp. Tartaric Acid)
      • Alcohol: 13.1 % vol.
      • Residual Sugar: 3.83 g/l

    • Suggested food:

      A good aperitif, also pairs well with light food such as salads, soft cheese. Ideal with creamy desserts such as fruit tarts, strudel or pie.