Caverno Rosé Magnum

VARIETY: Prieto Picudo VINEYARD: 15 years, clayey loam soil, 900 metres above sea level. WINE MAKING: A Prieto Picudo elaborated in a concrete tank and with 40% of stems. No sulphur dioxide or any other oenological product was added. The skins were macerated with the must for 12 hours and then the clean must was fermented without the presence of the pulp. Once the alcoholic fermentation was finished, the wine was placed in an earthenware jar during the winter where it rested and decanted naturally. It was neither filtered nor stabilized. The yeasts are autochthonous. TASTING NOTE: In late spring we bottled the rosé wine in magnum bottles and placed the bottles horizontally in one of the cave's rooms. In November 2018 we labeled it and launched it to the market. It is a rosé wine like the clarets of all life, restless and silky, without artifice. PRODUCTION: 300 magnum bottles (150 cl.)