NABAL ROSÉ

RIBERA DEL DUERO

Tempranillo 85% | Garnacha 10% | Albillo 5%

Vintage Date: September 27th, 2019.

VARIETIES

Tempranillo 85% | Garnacha 10% | Albillo 5%

The local Tempranillo variety is here perfectly adapted to the altitude and climate conditions of the area and complemented by Garnacha, which due to its rusticity adapts well to
different soils and climates, and provides acidity and aromaticity. Albillo is an
historical white variety in the Ribera del Duero and generally tends to balance
between alcohol and acidity. Although it is of little aromatic depth, notes of honey are
detected. It has been harvested late in order to get a higher glyceric content with more silkiness and volume.

VINES AND HARVEST

The Tempranillo grapes selected for Nabal Rosé come from plots planted between 1980 and 2000 with north-south orientation on soils of deep, calcareous clay. Cordon Royat pruning system and controlled yield of no more than 5000 Kg./ha.
The two other varieties, Garnacha and Albillo Mayor grapes (15%), grew on high-valued old vines, planted between 1930 and 1940 in a vineyard near to the winery and their harvest started on September 27th, 2019.

CLIMATOLOGICAL DATA OF HARVEST 2019

The favorable weather conditions along with some Spring rainfalls allowed the vines
bloom well during the second half of April. In May, particularly during the first week of the
month, some light frost was registered with no consequences for the vines. Regarding rainfall
levels water reserves are lower than average, but well kept thanks to some soft and
continuous rain. Referring to oenological details, the grapes harvested were small-sized
but holding excellent phoenological features, which foresees exceptional wines from this vintage.

VINIFICATION

Nabal Rosé is produced of Tempranillo, Garnacha and Albillo Mayor varieties and each one is
harvested separately by hand in cases of 15 Kg. Once in the winery, must and skins undergo a
minimum cold maceration of no more than two hours in order to extract colour and release
some aroma precursors.

Alcoholic fermentation took place in steel tanks at low temperatures of 11ºC, achieving an accurate aromatic expression. The procedures of clarification, stabilization and filtering of the wine before its bottling were done in the most respectful way, to preserve its character to the maximum.

SOME ANALYTICAL DATA

Alc. By Vol. 13% by Vol. Acidity (Tartaric): 5,2 g/l pH: 3,08

SERVING TEMPERATURE

Recommended preservation and consumption between 8ºC and 10ºC

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