'Bobal Rosa'

Vicente Gandía Bobal Rosa is made by direct pressing of whole grapes. We use a gentle pressing to extract only 50% of the yield, resulting in a fine must rich in primary aromas. Before fermentation, it macerates for four days with its lees to enhance its body and roundness. It is fermented at 14ºC for three weeks and then remains in contact with its lees for three months, creating a smooth and full-bodied mouthfeel. Bobal Rosa is the result of careful and deliberate winemaking, with an attractive appearance and enveloping color.

Tasting Notes: It has a very pale pink color with coppery highlights. On the nose, it expresses delicate aromas of rose, red fruits, and grapefruit. On the palate, it is lively, fresh, and very smooth and unctuous.