Museum Rosé
Intense and fruity. A highly versatile rosé.
Tempranillo
The harvest was carried out during the coolest hours of the day, when the grapes were in optimal health and ripeness. The white and red grapes were pressed together directly, without prior maceration.
Alcoholic fermentation took place in stainless steel tanks at low temperatures that allow the aromas and flavours to develop their full potential.
After racking, we keep the fine lees in suspension for 80 days to increase the volume in the mouth, after which we proceed to clarification and subsequent bottling.
Pale salmon colour, clean and bright. Aromas of white flowers and berries, with notes of spices and bakery, as a result of ageing on lees. A broad and complex mouthfeel, with ample volume, but at the same time with refreshing acidity. With exquisite balance throughout its entire journey.
A very versatile rosé. It pairs perfectly with Mediterranean cuisine, rice, pasta, white meats and fish.
