Direct pressing, fermentation in small tanks with temperature control at 14/15ºC, to maintain the aromatic power of the Grenache. Once fermentation is complete, the wine remains on its lees for 4 months, providing the volume in the mouth that is so necessary in high quality sparkling wines. After tirage, it undergoes a second fermentation in bottle for 4 months at 12ºC. It remains for a minimum of 36 months in rhyme before disgorgement, always kept at low temperature to maintain maximum freshness and aromatic richness.
Conde de Haro rosé is a single varietal red Grenache sparkling wine made using the traditional method. The must ferments in tank and is aged for four months on its lees. Afterwards, the second fermentation is extended for about four months, after which the wine rests in the bottle for a further 14 months.
Onion skin color with coppery glints. Fine and delicate bubbles. Aromas of tropical fruit, refreshing citrus and ripe background of quince jam with yeast in the background. On the palate the sweet-acid game continues, highlighted by the creaminess derived from the excellent work with the lees. In addition, delicate floral hints appear in the background that seduce us until we reach an elegant and persistent finish that rounds off a fresh, tasty and surprising cava.
