Primer Rosé 2021

Marqués de Murrieta (hentet 17. okt. 2026): Primer Rosé 2021 – teknisk ark (producentens tekst, engelsk): Primer Rosé 2021 Wine sheet 100% Mazuelo Grape variety 14% Vol. Alcohol content 31st March, 2022. Bottling date Tasting note An aromatic festival of red apples, redcurrants and orange peel over a spicy base of thyme with hints of fine pastry and violets. On the palate it is pleasant, well-balanced, polished and refined. Subtleness and character go always hand in hand in this wine.“Our bet on the mazuelo grape as our exclusive variety is reinforced after seeing how it shows in this Primer Rosé 2021” María Vargas - Technical Manager. Own single-vineyard Primer Rosé is made with grapes from Lucas single vineyard, a 5-hectare plot planted in 1985 on the Ygay Estate. The soil is mainly calcareous-clay with alluvial boulder stones and it is located at 350 m altitude. Manual harvest 12nd October, 2021. Winemaking Made exclusively with Mazuelo variety. Right after reception in the cellar, grapes are de-stemmed and grape juice is separated from grape skins in order to extract the essence of the purest grape juice that will be fermented in a concrete tank at a controlled temperature of 10ºC (50ºF), avoiding malolactic fermentation. After fermentation the wine is left in contact with its finest lees for 5 months adding density. Number of bottles 14,881 (75 cl) Pairing Wild sea bass and carabinero prawn tartare with Primer Rosé cream; roasted scallop with caramel from its coral and boletus ravioli; tear peas with mint and organic egg yolk; foie gras mousse and pickled partridge with potato tuile. Primer Rosé is made with grapes from Lucas single vineyard, a 3-hectare plot planted in 1985 on the Ygay Estate. The soil is mainly calcareous-clay with alluvial boulder stones and it is located at 350 m altitude. Own single-vineyard 12nd October, 2021. Manual harvest Made exclusively with Mazuelo variety. Right after reception in the cellar, grapes are de-stemmed and grape juice is separated from grape skins in order to extract the essence of the purest grape juice that will be fermented in a concrete tank at a controlled temperature of 10ºC (50ºF), avoiding malolactic fermentation. After fermentation the wine is left in contact with its finest lees for 5 months adding density. Winemaking 14,881 (75 cl) Number of bottles Wild sea bass and carabinero prawn tartare with Primer Rosé cream; roasted scallop with caramel from its coral and boletus ravioli; tear peas with mint and organic egg yolk; foie gras mousse and pickled partridge with potato tuile. Pairing Scores 94 points Proensa 93 points James Suckling 93 points Robert Parker 9,3/10 points El País 93 points Guía ABC 94 points Guía Gourmets