Viña Pilar Rosado

Cold maceration of tempranillo must for 24 hours. Bleeding by gravity and fermentation in stainless steel tanks at low temperature. Transfer to 225l barrel at the end of fermentation and maturation on  lees for 14 months in concrete eggs and 500L foudres.

Color: Intense raspberry pink colour with bluish rim.

Nose: Intense of red fruit, floral, red caramel, sour cherries.

Palate: It has a fresh entrance, with a wide, silky and marked fruity and varietal character in the aftertaste. Long and persistent.