Candied red fruits combine with a lime infused edge makes this a wildly intriguing rosé.
The sibling of Ameztoi’s flagship white, this vibrant rosé is made from a mix of red and white indigenous grapes and is bottled with a little residual carbon to give it a light spritz.
First the grapes, both red and white, are de-stemmed. Then they are cold macerated at 5° C for about 12 hours, adjusting the exact time depending on the ripeness of the grapes. Fermentation is done at 15° C for 20 days. The white and red grapes are worked together, not separately.
Basque Country, Spain