Sierra Cantabria XF, rosé wine

Sierra Cantabria 75 cl bottle XF Sierra Cantabria is one of the best young rosé wines in Spain, produced by Sierra Cantabria and Xandra Falcó. The most noteworthy characteristic of this rosé wine is that it is a blend of red varieties, Tempranillo and Garnacha, and white varieties, Sauvignon Blanc, Viura and Maturana, from vineyards owned by Sierra Cantabria on the left bank of the Ebro river, in the towns of San Vicente de la Sonsierra and Labastida. They are vineyards cultivated in viticulture that respects the environment and little intervention so that the grapes express all the personality of the terroir. XF Sierra Cantabria Rosado is made in the traditional way and has a limited production of 15,000 bottles. Data sheet: Winery: Sierra Cantabria D.O.Ca. The Rioja Vintage: 2021 Variety: 35% Grenache, Sauvignon Blanc (30%), Viura (25%), Maturana (5%) and Tempranillo (5%) Grade: 13.0% vol. Tasting note A vibrant, floral and full of emotion wine that is born from the complicity forged between two families with a long wine tradition, an invitation to enjoy an optimistic and passionate Mediterranean lifestyle. Salmon, clean and bright. On the nose it presents light aniseed notes and aromas of fresh fruit, strawberries, blackberries, raspberries and pomegranate. On the palate it is fresh, fragrant, well balanced, enveloped by fruit and acidity with hints of pomegranate, watermelon... Intense, persistent, with a long and lively aftertaste. Service temperature: 7-8º C Geology and Soil Integrated viticulture, respectful of the environment, minimal intervention, a perfect adaptation to the terroir and without the use of herbicides or systemic products, in line with the biorhythms of nature. Organic fertilizer. pairing Rosés are the most suitable wines to accompany rice and pasta, especially if recipes are based on fish and shellfish. Salmon, in any of its preparations, is especially suitable in a pairing by affinity that is also visual. Elaboration MACERATION: Of all the white varieties for 2 days and subsequent incorporation into the red must 1 week later to remain in contact with the skins for 72 hours. FERMENTATION: Controlled at 16ºC with native yeast selected from our own vineyards. STABILIZED: By cold.