Winemaker Notes
La Rosa is a fresh and aromatic rosé at its most elegant expression. A distinct Mediterranean character with wild fruit/citrus notes and subtle, elegant floral tones bringing clean definition. Captivating and fresh on the palate with delicate yet vervy energy.
Blend: 50% Sumoll, 30% Parellada & 20% Xarel.lo
Professional Ratings
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Wine & Spirits
This blend of sumoll, parellada and xarello rests on its skins for four hours before it starts to ferment. The wine that results is bold and earthy, with a refreshing quality that will keep drawing you back for another taste. The smooth texture carries a clean savor of the smoky lees, lasting with natural beauty. Chill it for seafood paella.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.
A superior source of white grapes for the production of Spain’s prized sparkling wine, Cava, the Penedes region is part of Catalunya and sits just south of Barcelona. Medio Penedès is the most productive source of the Cava grapes, Macabeo, Xarel-lo, and Parellada. Penedes also grows Garnacha and Tempranillo (here called Ull de Llebre in Catalan), for high quality reds and rosès.