The grapes for our rose are harvested early and we use the saignée method to ensure that the fruit and aroma flavors persist.
The wine is fermented with indigenous yeasts at a low temperature for 29 days.
Through all phases of the process we are respectful of the environment, from sustainable viticulture to the winemaking process in the cellar.
This rose consist of 100% Tempranillo (Tinto Fino) grapes. It is aged on its lees for 6 months in concrete tanks with bâttonage once a week.