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ROYAL ROSÉ

Preparation

De-stem the bunches, then lightly press the grapes. Must fermentation is achieved in contact with the grape skin over 12 hours in stainless steel vats at a controlled 20 ºC.

Tasting

An “onion skin” colour with orangey hues. Very bright. Hints of raspberry and citrus fruits stand out in the nose. In the mouth: refreshing, tasty and intense. Very persistent.

Pairing

Hors d’oeuvres, light meals, salads and white meat.

  • 50% Viura, 40% Tempranillo, 10% Garnacha

  • “Onion skin” with orangey hues

  • Raspberry and citrus fruit

  • Refreshing, tasty, intense and persistent

  • Contains sulfites