QUINTA DE LA ROSA ROSÉ

QUINTA DE LA ROSA ROSÉ 2019

PRODUCTION

33% Touriga Nacional, 67% Tinta Roriz. Low temperature fermentation in small stainless-steel tanks, before bottling in February 2020.
 

TERROIR

Still largely unexplored, the terroir in the Douro offers incredible opportunity. None more so than La Rosa’s, whose vines rise dramatically out of the river with the imposing Vale do Inferno vineyard, and climb steadily upwards to top out at 500m with Lamelas, whose magnificent views overlook the very heart of the region. The estate’s grapes are category A – the very best the Douro has to offer. Schist and granite soils along with the extremely varied topography enable the wines to have remarkable acidity, minerality, and freshness. La Rosa’s Rosé shares a similar profile to all La Rosa wines: relatively dry, with balanced fruit and great freshness.
 

VINTAGE

Winter and spring were fairly dry with little rainfall. Fortunately, the Douro avoided the heatwaves experienced by most of Europe in July and had a near perfect summer with rain falling on 25th August to refresh the vineyards nicely. This was followed by unseasonably hot weather with temperatures in the high 30Cs which meant picking started soon after. Like previous years, it was vital that we paid close attention to where we picked and were careful to choose only those vines that had ripened, leaving some for later. The 2019 Rosé continues with the ‘paler’ style seen in recent years. Lighter red grapes were used, and not only the free run juice of the Reserva wines made in our lagares, which had been the case in previous years. The resulting wine is is lighter style and extremely drinkable.
 

TASTING NOTES

An attractive salmon pink colour with delicate floral aromas and optimal freshness. On the palate, the Rosé shows pretty fruit with hints of red currant followed by good acidity and freshness.

Older vintages

Ageing: 
Now to 2 years
Production: 
5,000 bottles
Alcohol: 
13%
Total Acidity:
4.9 g/dm3
Volatile Acidity:
g/dm3
Ph: 
3,38
SO2:
mg/dm3
Residual sugars:
0,6 g/dm3