Serendipity

We harvest 50kg of grapes, we crush them and we leave them in a small inox vat in the vineyard until it starts the fermentation spontaneusly.

5 days later, we harvest the grapes and introduce them into a stainlees steel vat in order to pump them over for a few hours and then they are saignéed, the must is then moved into a stainless steel vat where it is kept at a low temperature.

When the starter is fermenting, we move it into the Winery were we separate the must from the skins and multiplicate the volume of the wild yest to have enough volume to add it into the must that we have in refrigeration.

Once the wild yeast has been added to the vat, the alcoholic fermentation is carried out at 16ºC

When the alcoholic fermentation has finished, we let the gross lees precipitate to take them out.

The wine stays in fine lees during 4 months.

Lightly filtered, it may form sediments.

Medium intense pink color. In the nose the wine shows a more powerful style with elevated alcohol, a spicy, peppery character and ripe red cherries. Powerful on the palate too, the balance between the (higher) alcohol and acidity is well found. Though showing plenty of ripe fruit character, the peppery notes prevail. Tannins provide identity to this wine which for me is a perfect example of a typically Mediterranean, food accompanying rosé.