Rioja, Spain. A staff (Tracy) favourite
GOLD MEDAL WINNER (BIOFACH 2016)
100% Garnanha, cold macerated with skin for 18-24 hours then fermented at 18degC to give a dry rosado with plenty of summer fruit flavours and good acidity. A good match for seafood, vegetarian dishes and tapas and nibbles - or by itself in a deck chair. Slightly more fruity than a Provence but charming nevertheless.
