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.