A coupage of the most important red grape varieties at Sumarroca - Merlot, Tempranillo and Cabernet Sauvignon - to make a fresh and harmonious rosé. It comes exclusively from our own vineyards.
The wine comes from three different plots, all located on the Sumarroca estate (Sant Sadurní d’Anoia). The soil there is chalky with some gravel and little organic matter.
The 2013 vintage began with heavy rains in October but there was virtually no rainfall for the rest of the winter and temperatures were very mild. Towards the end of February and March the temperatures dropped, which delayed bud-break a little. The weather became much hotter in April, but at the end of the month rainy weather set in and continued throughout May, bringing temperatures down to levels more typical of February. Temperatures remained low in June, and it was July before the hot, dry weather arrived. The weather in August and September, as the grapes ripened, was cool, especially at night. Harvesting began a week later than usual, with significant gaps between the dates on which each variety was collected.
Ripe cherry colour with violet edges. Intense, fruity aroma suggesting raspberry and cherry jam, with youthful eucalyptus and fennel notes. Smooth and velvety mouthfeel with the refined intensity of raspberry and cherry. Balsamic notes on the palate refresh the wine. Lingering, fruity finish with a hint of cherry jam.
Separate wine-making processes for each variety. Maceration at 24ºC for 8 days for the Tempranillo and 10 days for the other vats. Delestage is carried out as soon as the cap forms, then the wine is pumped over at variable intervals depending on the progress of the maceration. Malolactic fermentation takes place in the vat at a controlled temperature of 20ºC. Finally, the fine sediments are stirred slightly to give the wine a smoother palate.
Alcohol: 12,70% vol.
Residual sugar: <0,5 g/l
Total acidity: 3,70 g/l
|Grape varieties||Chardonnay, Merlot, Ull de llebre|
|Denomination of Origin||D.O. Penedès|