We often talk about rosé as if it were a single style, but in reality it is a category with great versatility and potential.
In this tasting we will explore four different ways of understanding rosé through different winemaking approaches.
From a young and vibrant rosé, to one aged on its lees and another fermented in barrel, and finally a clarete that looks to the past: sourced from old vineyards, produced as a field blend and aged in acacia, cherry and chestnut wood.
A journey that reveals how the vineyard and winemaking decisions shape the expression, structure and complexity of rosé, highlighting the remarkable diversity of styles this category can offer.