Rosa d’Àmfora / 2025

Manual harvesting in 10 kg boxes. Maceration with the skins for 6 days, followed by fermentation and aging in 1,000L earthenware amphorae for 4 months.

Salmon color.
Complex bouquet of citric aromas like blood organe and grapefruit, rose petals and notes of wild strawberry with a mineral background.
In the mouth has unctuousness and breadth, with a citrus fresh acidity and a round, salty and mineral finish.