A 100% Garnacha Rosado made for the first time from our friends in Extremadura.
Made in a somewhat unusual way- since they don't own a press here at the winery, Juan came up with a clever idea of putting some of the white must that was fermenting at the bottom of the tank and thus making the skins rise through the fermentation as quickly as possible, forming what you call the skin hat and thus being able to separate the liquid of the skins.
And after putting the white must to ferment, they added the whole Garnacha grapes. 12-16 hours later and with the hat formed, they separate the liquid and put it in a cement tank to ferment with a temperature control.
After 13-15 days it is racked and left with its fine lees in another cement tank until it is bottled, which is usually 3-5 months.
