Rioja Rosado

La Rioja, Spain

Hand picked tempranillo grapes were placed in stainless steel tanks and kept at low temperatures to delay the onset of fermentation. Once the must has developed adequate colour, between 24 and 48 hours later, it is drained from the vat. Fermentation then follows at a controlled temperature of between 16 and 18°C to preserve the aromas and fruits that characterize this wine.

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