Grapes: Garnacha and Viura.
Geology and soil: Mainly clay-limestone in the Oja Valley area and clay-ferrous in the upper Najerilla area.
Vinification: Manual harvest. After a light maceration in the press for 5 hours, the must is fermented at a controlled temperature of around 16-18ºC for 15-20 days. This allows us to preserve the freshness, complexity and aromatic intensity of the grapes from which it is made. Once the fermentation is complete, it stays for 16 weeks with its fine lees in suspension, which will enhance the smoothness and length in the mouth. Before bottling, it undergoes cold stabilization.
Tasting Notes: Pale pink color. High intensity and complexity on the nose. Floral aromas (rose petals), stone fruit (apricot and peach peel), citrus (tangerine), strawberry and a subtle touch of hazelnut. The palate is very balanced, with a pleasant acidity that gives the first impressions of sweetness. The wine develops perfectly with a refreshing, long and fruity finish. A rosé with good structure and surprising complexity.
Accompaniment: Ideal with seafood, pasta, rice dishes and salads. Ideal to enjoy by the glass, as a starter or with a small aperitif on a terrace.