EL ROSADO DE PADILLA
El Rosado de Padilla is made from Monastrell grapes from Finca Puerto la Harina in Villena. 30-year-old vines planted in sandy soils.
VINIFICATION: Manual harvest in small 15 kg crates. Destemmed and lightly squeezed so the grapes don’t break up entirely. 3-4 hours maceration with skins and seeds. The pressed must is then introduced into amphorae of varying sizes where fermentation starts spontaneously without the addition of sulfur or temperature control. Once fermentation is complete the wines remain for a further 4 months in amphorae with out racking and are then directly bottled without clarification, filtration or added sulfur.
TASTING NOTE: Pale Pink color. Fresh red fruits on the nose with orange peel and rose petals. Some balsamic aromas mix with notes of baked earth and clay from the amphorae. Fruity on the palate with fresh acidity Plenty of texture, medium bodied with a medium finish makes this an ideal wine to combine with an array of fish, rice dishes and pastas. or a selection of cheeses. And specially to enjoy it with a good book or a good film.
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