Alba Rosa 2006

Winemaker’s Notes:
The grapes arriving at the winery are selected and are then gently pressed. The must is allowed to settle for 48 hours and is then fermented at between 16 and 18°C over 15 days. The wine then remains on its lees for 6 months, with occasional stirring to enhance the mouth feel. The first batch of wine was bottled in mid-March 2007.

Color: Very pale yellow in color, with a hint of green at the rim.
Nose: Ripe and fleshy orchard fruits (apricots, peaches and pears), with a citric touch.
Palate: Excellent balance between acidity and this silky mouth feel and has a long and persistent aftertaste.

Technical:
Alcohol: 12,4%
Acidity: 6,8 g/l
Residual sugars: 3,9 g/l
PH: 3,25
Total sulphur: 100 mg/l
Free sulphur: 31 mg/l

The Romans were the first to cultivate grapes on the Iberian Peninsula, now the 3rd largest exporter of wine in the world. Spain is a mosaic of terrains and climates, from the arid South to wet Northern regions. Originally known for their bold reds (Riojas), Spanish vinters now produce an array of exquisitely crafted wines that are among the finest in the world.