Viña Real Rosado

Harvest took place when the Garnacha, Tempranillo and Viura grapes were at a point of perfect ripeness. They were transferred into stainless steel vats and, following several hours of skin contact, the vats were drained, without pressing the grapes, to release the must. This was then fermented at controlled temperature, always lower than 16ºC, for 20-25 days. In this way the primary aromas of the grapes were retained. The resulting wine was bottled and allowed to rest for a short time before its release to market. 

Clean, fresh and almost transparent, with a touch of coral colour. It is light and fresh on the palate with crisp acidity and floral aromas aftertaste, with balanced aromas of. roses and red fruit.