Rosé
Presentation
The rosé of Los Vascos is made from grapes which are immediately pressed after harvesting. This preserves the freshness, the fruity aromas and the bright colour brought by the juice. It is best to drink young to fully enjoy the lively and elegant features.
The vintage
Winter was normal in our valley, with regular rain, most of which was concentrated in July. Temperature differentials were pronounced in the spring, with peaks sometimes exceeding 35°C. Temperatures remained high throughout the summer, particularly in January, with a maximum of 37.9°C. In March (a month before the harvest) temperatures declined significantly – remaining below 28°C - and many days were cloudy, which considerably slowed ripening, resulting in the grapes reaching optimal maturity, with great natural freshness and elegant grassy notes.
Fortunately, we picked the grapes before the unexpected rain during the harvests, and they were not harmed.
Winemaking
The grapes were sorted and chilled to ensure they retained the aromas and characteristic freshness of the varieties during maceration and crushing.
Fermentation took from 3 to 4 weeks in stainless steel vats to allow the full extraction of the grapes’ organoleptic properties.
Grapes
Tasting
Bright pale pink color with fuchsia sparks. Fruity aromas of raspberry, red cherry, gooseberry and grapefruit with delicate hints of flowers. Remarkably flavorful, fresh mouthfeel and delicious texture. Drink now to enjoy it in the prime of its youth. Excellent choice as an aperitif or to pair with moderately spicy dishes like gazpacho, pizza, paella or a refreshing Greek salad. Best served cold, between 11 and 13ºC.
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