Dona Rosa 2006

Winemaker's Notes:
The grapes arriving at the winery are selected and are then crushed. The skins sit on the must for 10 hours at 10?C 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 5 months, with occasional stirring to enhance the mouth feel.

Color: Pale yellow in color, already in the glass, the wine looks full and weighty.
Nose: Ripe and fleshy orchard fruits (in particular, pears; but also peaches and apricots), with a citric touch.
Palate: Tremendous weight and intensity for a wine of this grape variety, but also has an excellent balance between acidity and this silky mouth feel.

Technical:
Alcohol: 12,8%
Acidity: 6,6 g/l
Residual sugars: 3,8 g/l
PH: 3,115
Total sulphur: 82
Free sulphur: 25

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.