One of our top wines. A limited edition made with the intention to honor the Provence style of rosé wines. Focused on minerality,freshness and elegance. Produced from the best Grenache grapes grown in the higher elevation & colder temperatures of the OjosNegros Valley in Baja California. This allows us to harvest later, ensuring grapes are on the vine longer and show their full range ofintense flavors. The vineyards capture the influence of the ocean superbly, transferring it into the finished wine with lovely mineraltones of the sea. An incredible companion to friendship, celebration, seafood and summers, but with a versatility that makes it timeless year-round.
All typical rosé pairings with an extraleniency towards spicier & exotic foodsthanks to its particular structure. Bluefintuna, Salmon tiradito or carpaccio, freshoysters on the half shell, sardines in oliveoil, anchovies, Cod, fish quesadillas,Nicoise salad. Mexican classics like fishtacos, ceviches and Asian cuisine such asSushi, Sashimi and Chinese entrées.Excellent with fried foods or milky lightcheeses like Mozzarella or cottage.Extremely versatile.
Up to 2 years to retain freshness.
Ojos Negros Valley.
Brilliant luminosity of soft rose with light salmon hues.
Aromatic and intense. Ripe strawberries,raspberries, tangy exotic citrus fruits suchas blood orange, tangerine, grapefruit anda twist of white flower notes like chrysan-themum. Herbaceous hints of fresh greengrass. Lovely background of mineral saltsand sea-breeze.
Bright refreshing acidity with a long &inviting finish. The entrance is marked byaromatic intensity that is carried by a crispacidity, chewy mid-palate and closes witha tasty sapidity, driven by minerality &typical of the terroir. The aromaticpersistence is impressive with awonderfully balanced alcohol,thirst-quenching & food friendly whilstretaining depth, density and structure.Delicious.
Alcohol content: 13%
Harvest Date: August-September 2021.
Harvest sugar: 21-23 Brix
Bottling date: February 2022.
Residual sugar: 0.58 g/L
Total acidity: 6.30 g/L PH: 3.45
Extra enological techniques: Bentonite and cold stabilized.
Fermentation: Night harvest to preserve aromas and avoid premature oxidation. Desteemed and maintained in press for two hours to obtain a light blush, then pressed cold at 50 °F.
Decanted for 1 days with pectolytic enzymes at 50 °F to obtain less than 150 NTU.
Fermented only the free run in stainless steel tanks between 15-20 days at 59 °F with French and South African yeast. No MLF.
• 2020 – CONCOURS MONDIAL DE BRUXELLES, VALLADOLID, ESPAÑA, 2022.
• 2020- MEXICO INTERNATIONAL WINE COMPETITION, ENSENADA, 2021.
• 2020-MÉXICO SELECTION BY CONCOURS MONDIAL DE BRUXELLES, MÉXICO, 2021.