Monastrell Rosado – Valencia Do – Bodega Casa Los Frailes

Vinification: The harvest is manual as the Monastrell is planted in bush vines. It is elaborated by direct pressing with a pneumatic press. The maceration process is over the lees with soft battonages. Malolactic fermentation and ageing are done in ancient concrete vats used by the Friars centuries ago. These concrete vats are ideal due to the porosity of the walls, allowing microxigenation for a reductive grape, such as the Monastrell.

Tasting Notes: This rosé typically exhibits a lovely pale pink to salmon hue, with a clear and bright appearance that hints at its freshness. The nose is fragrant and inviting, showcasing a bouquet of fresh red fruits such as strawberries, raspberries, and cherries. There may also be subtle floral notes, along with hints of citrus (like grapefruit or lemon zest) and a touch of herbal undertones, reflecting the Mediterranean influence. On the palate, the Monastrell Rosé is usually crisp and refreshing, with lively acidity that balances the fruitiness. Flavours of juicy red berries are prominent, complemented by a slight minerality and a hint of spice from the Monastrell grape. The texture is smooth and round, making for a pleasant mouthfeel. The finish is typically clean and refreshing, with lingering fruit flavours and a bright acidity that invites another sip.