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Eccoci Rosé is a wine made exclusively with Petit Verdot grapes from the vineyards of Can Nobas, an estate located next to a river and characterized by a siliceous-limestone soil with the presence of alluvial sediments.
TASTING NOTE:
Wine with the classic onion skin colour of French rosés. The bouquet combines the aromatic elegance of wild berries, candied fruit and dried herbs and flowers with a light mouthfeel, where it is refreshing and expressive, with a deliciously fruity flavour balanced with a hint of spice.
VINIFICATION:
All the harvesting is done by hand. The grapes are transported whole (without destemming) to a pneumatic press that works with nitrogen, to prevent oxidation, and where it is subjected to a slow and gentle pressing. It is then transferred to a stainless steel vat where it is racked, followed by a slow fermentation at 16 °C which lasts for 10 days. The vinification process is not carried out by the traditional system of bleeding, but following the method used in France in the production of rosés, very similar to that applied in the case of whites and in which the colour results from the time the grapes spend in the pneumatic press.
HARVEST:
End of September
September
The grapes are fermented in stainless steel vats
Eccoci Rosé is a wine made exclusively with Petit Verdot grapes from the vineyards of Can Nobas, an estate located next to a river and characterized by a siliceous-calcareous soil with the presence of alluvial sediments.TASTING NOTE:Wine with the classic onion skin color of French rosés. The bouquet combines the aromatic elegance of wild berries, candied fruit and dried herbs and flowers with a light mouthfeel, where it is refreshing and expressive, with a deliciously fruity flavor that is balanced with a touch of spice.VINIFICATION: All the harvesting is done by hand. The grapes are transported whole (without destemming) to a pneumatic press that works with nitrogen, to avoid oxidation, and where they undergo a slow and gentle pressing. It is then transferred to a stainless steel vat where racking begins, followed by slow fermentation at 16 °C for 10 days. The vinification process is not carried out by the traditional system of bleeding, but following the method used in France in the production of rosés, very similar to that applied in the case of whites and in which the color results from the time the grapes spend in the pneumatic press. HARVEST:End of September
September
Eccoci Rosé is a wine made exclusively with Petit Verdot grapes from the vineyards of Can Nobas, an estate located next to a river and characterized by a siliceous-limestone soil with the presence of alluvial sediments.
TASTING NOTE:
Wine with the classic onion skin colour of French rosés. The bouquet combines the aromatic elegance of wild berries, candied fruit and dried herbs and flowers with a light mouthfeel, where it is refreshing and expressive, with a deliciously fruity flavour balanced with a hint of spice.
VINIFICATION:
All the harvesting is done by hand. The grapes are transported whole (without destemming) to a pneumatic press that works with nitrogen, to prevent oxidation, and where it is subjected to a slow and gentle pressing. It is then transferred to a stainless steel vat where it is racked, followed by a slow fermentation at 16 °C which lasts for 10 days. The vinification process is not carried out by the traditional system of bleeding, but following the method used in France in the production of rosés, very similar to that applied in the case of whites and in which the colour results from the time the grapes spend in the pneumatic press.
HARVEST:
End of September
September
The grapes are fermented in stainless steel vats
Eccoci Rosé is a wine made exclusively with Petit Verdot grapes from the vineyards of Can Nobas, an estate located next to a river and characterized by a siliceous-calcareous soil with the presence of alluvial sediments.TASTING NOTE:Wine with the classic onion skin color of French rosés. The bouquet combines the aromatic elegance of wild berries, candied fruit and dried herbs and flowers with a light mouthfeel, where it is refreshing and expressive, with a deliciously fruity flavor that is balanced with a touch of spice.VINIFICATION: All the harvesting is done by hand. The grapes are transported whole (without destemming) to a pneumatic press that works with nitrogen, to avoid oxidation, and where they undergo a slow and gentle pressing. It is then transferred to a stainless steel vat where racking begins, followed by slow fermentation at 16 °C for 10 days. The vinification process is not carried out by the traditional system of bleeding, but following the method used in France in the production of rosés, very similar to that applied in the case of whites and in which the color results from the time the grapes spend in the pneumatic press. HARVEST:End of September
September
