The vineyards used to produce the Viña Real Rosé are between 8 and 15 years old and feature a combination of head-trained and trellis vines grown in Rioja Alavesa (mainly Elcico and Laguardia) in cool, clay soils with varying aspects with a blend of Viura, Garnacha and Tempranillo grape varieties.
The grapes used to produce the Viña Real Rosé are harvested at optimal ripeness to obtain a wine with a moderate alcohol content, fruity expression and balanced acidity. The Garnacha, Tempranillo and Viura grapes are placed in stainless steel tanks. After a few hours of maceration, we use a gravity-led process (no mechanical press) to obtain a must that is fermented for 20-25 days at a controlled temperature of around 16ºC. This allows us to keep the primary aromas intact.
Once alcoholic fermentation is complete, the wine is clarified, filtered and is ready for bottling.
R. PARKER – WINE ADVOCATE