Wine: Bernat Oller Rosé
Varieties: Merlot, Syrah, Sumoll and Picapoll Red.
Sourness: 5,40 g/l
Sugar: 0,40 g/l
Estate name: Alzinar, Pocsicull, Trias and Baltasar.
Soil type: Franco-clay soil with low levels of organic matter.
Climatology: The area has a Mediterranean climate with continental influence. The rainfall of the vintage is slightly higher than in previous years with 830 l / m2. This caused an increase in humidity, which the summer heat helped to achieve the optimal ripening of the grapes.
Elaboration: Following the parameters that govern organic viticulture. Use of selected yeasts at temperatures below 15ºC. Working with total lees. Stirring every 2 days after alcoholic fermentation and spacing the stir-fries 2 times a week until November and once every 15 days until January. Use 10% barrel. The red grape is vinified as a Blanc de Noirs.
Others: Suitable for vegans. Clarification with vegetable protein.
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