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This full-bodied, muscular rosé was made from 100% Tempranillo grapes harvested at optimum ripeness to achieve full aromatic extraction and flavor concentration. The grapes were very lightly crushed and kept in stainless steel tanks at a low temperature for 36 hours, after which the skins and seeds were removed, and fermentation took place at a controlled temperature of 16 to 18 C for eight days. The 2016 vintage began with a rainy spring but was very dry after that, resulting in delayed maturation of high quality grapes. The wine has an attractive strawberry color with bluish hints at the edge and a fairly intense aroma of strawberry, redcurrant and raspberry, and licorice. The palate shows a fine balance between sweet ripeness and acidity, giving it freshness through the finish. The flavor profile reflects blood orange, maraschino cherry, rose petal, and pomegranate. Citrus peel acidity and light tannins suggest a wine that will actually develop for a year or so.