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Pícaro del Águila Clarete is made in a traditional way, as the rosés of the area were vinified in the past, with red and white varieties fermented at the same time. Tempranillo and Albillo as main varieties and some Bobal and Garnacha are used to create this wine. Fermented together in French oak barrels where it is aged for 20 months.
Pícaro del Águila Clarete is made in a traditional way, as the rosés of the area were vinified in the past, with red and white varieties fermented at the same time. Tempranillo and Albillo as main varieties and some Bobal and Garnacha are used to create this wine. Fermented together in French oak barrels where it is aged for 20 months.
