Nota de cata

WINEMAKING PROCESS: Traditional method for making the well-known clarete (rosé) of San Asensio mixing musts made with white Viura grapes and red Tempranillo and Garnacha grapes in a proportion of 3 to 1. The cleaned must is fermented in stainless steel tanks with temperature control so as to conserve and enhance the typical aromas of the clarete.


Aroma. Fresh and complex between jasmine and apricot.

Colour. The soft colour typical of the area and of the method. Despite its lightness, the colour has persistent intensity and tone that is unaffected by oxygenation.

Mouth. General impression of freshness with final lingering beneath the tongue.

PAIRING: All kinds of pasta, rice dishes and fish.