ChinChin Organic Rioja Rosé

Aroa Larrosa

ORGANIC & VEGAN Rosé

Variety

Garnacha

Vineyard

Vineyards of organic farming, low production. Northern border area for the cultivation of red varieties, sheltered from the mountains of Urbasa and Andia. Vines, planted on fresh calcareous clay soils, have never been treated with synthetic chemicals.

Harvest

It takes place in the middle of October. Manual collection and cluster selection table.

Preparation: direct deposit bleeding. Fermentations at low temperature (16ºC) to preserve all the aromas and freshness of the grapes.

Alcohol

14% Vol.

Tasting Note

Visual: clean and bright. Ruby red. Pink shades of raspberry.

Nose: fresh and fruity, with a lot of intensity. The first impression is red fruits (raspberry and small wild strawberries) and delicate oral nuances of carnations. After a few minutes of aeration, citrus, ripe Mandarin, melon and tropical fruits.

Palate: crisp, fruity attack, very fresh and clean. The passage is between sweet and acid, very sweet with soft citrus notes, white fruits (melon).

Origin

Aroa is a “boutique” winery pioneer in the D. O. Navarra in the recovery of organic farming practices and biodynamic. We are one of the few wineries in Spain that have the certi cado Wineries for Climate Protection, awarded by the Spanish Federation of wine.

At Aroa we produce with the minimum possible intervention to get a 100% natural wine. Our priority is to respect the fruit of the Organic Vineyards, located around the winery, in one of the highest and coolest areas of the denomination, the Jerri Valley, sheltered from the mountains of Urbasa and Andia.

Awards

Gold medal. Contest Wines Under – 30 2018. Vintage 2017.
Gold medal. National contest of Organic Wines City of Estella-Lizarra 2014, 2013 and 2012. Vintages 2013, 2012 and 2011.
Silver medal. Ecovino Awards 2016. Vintage 2015.
Silver medal. Mundus Vini 2012. Vintage 2011.
Silver medal. Bacchus International Awards 2012. Vintage 2011.

Aroa Larrosa

ORGANIC & VEGAN Rosé

Navardia

Variety

100 % Garnacha

Winemaking

Cold maceration of the virgin must containing the skins of the red Grenache used for its manufacturing, between 18 and 24 hours approximately, removing the must for his later fermentation at 18 ºC. The original yeast present in the grapes will transform sugar in alcohol, respecting so the natural aromas of the red fruits by not being in contact with the skins.

Tasting Notes

VISUAL: Pale pink, alive, clean and bright with shy youth violet fringe.

NASAL: Fruity and fresh aroma which resembles ripe, acidic berries (raspberries and wild strawberries) with floral notes resembling rose petals and a vegetal ending, with remains of natural carbonic gas which gives a typical sensation and freshness.

TASTE: Fresh entrance in the mouth with acidic notes, especially those primary aromas typical of the Grenache variety. Lengthy aftertaste, balance between fruit and vegetal acidity.

Navardia & Gastronomy

Food with strong character which allow this wine to express its joy, niceness, and lightness typical of the red Grenache variety. Fruity and fresh it pairs perfectly with not too processed products, pasta, mild cheese, and some seafood, and this way the fruit will be favoured along with the vegetal notes. We suggest: “Red tuna fish Carpaccio with tomatoes in a Pedro Ximénez sauce” and “Onion ice cream”.

Ideal serving temperature 10ºC

Alcohol (% vol.): 13,5º

Awards

Gold Medal – Biofach (Germany) 2016

Navardia Rosé Navardia Rosado

Organic Rioja

Ijalba

Variety

Tempranillo

Winemaking

Traditional winemaking of Rioja rosé by rapid bleeding from the tank. The rapid bleeding gives it an attractive colour. A fresh wine which maintains all the acidity and aromas of the best rosés. The fermentation is carried out at a controlled temperature of 15ºC for 24 days.

Analysis

13,30% alcohol; 60 mg/l total sulfur.

Tasting Notes

Very attractive salmon-pink colour, with an aroma of raspberries and garden roses. Fresh, smooth and with a balanced acidity.

Pairing

Summer salads, rice and pasta. Grilled sardines or barbecued chicken

Viña Ijalba Rosé Rosado

Berarte

Variety

100% Tempranillo

Vineyard

The vineyards are distributed between the Sierra de Cantabria and the Ebro river, mainly in Rioja Alavesa, settled on clay-calcareous soils of non irrigated lands. Pruning is done in a spur pruning. The average age is 40 years and they are at an average altitude of 480 meters.

Viticulture

Organic Viticulture. Spur pruning system. Small plots.

Harvest

Good climatology, which during the whole cycle had favored an excellent vegetative and sanitary state of the vineyard, with absence of pests or diseases of importance, also allowed a correct maturation balance in all the vineyards, which contributed decisively to an exceptional September very favorable for quality.

Winemaking & Ageing

Elaboration of high quality bleeding type. Alcoholic fermentation and malolactic fermentation in American oak barrels, for approximately 4 months.

Analysis

Alcohol Volume: 13 %, Total Acidity: 6,7 g./l., pH: 3,4; Volatile Acidity : 0,42 g./l.; Total SO2: 55 mg./l.

Berarte Rosé Barrel Fermented
Berarte Rosado Barrel Fermented

Antoñita

Organic & Vegan wine

Variety

Garnacha Tinta. Antoñia Puñuelos Rose is a certified Organic Rioja rose wine.

Tasting Notes

It presents an attractive bright pale pink color that invites to joy and celebration.

Its aroma is floral and delicate with shades of white fruit. Its taste is fresh with good acidity and elegant cherry flavor which invites you to drink again. Antoñita is ideal as an aperitif in spring and summer to enjoy in good company.

Pairing

This wine pairs all kinds of salads, rice, pasta and white meats. Its features will be highlighted during his time in bottle.

Serving Temperature

8 -10 ºC

Antoñita Rosado Antoñita Rosé

Ostatu

Variety

70% Tempranillo, 27% Garnacha, 3% Viura

Vineyards & Terrain

D.O.C Rioja, Sub-zone Rioja Alavesa.

The grapes come from the highest vineyards, in the district of Samaniego, at an altitude of 600-650 m above sea level. Poor calcareous/clay soil, on south facing slopes. The subsoil is made up of various layers of white rock.

Name of the vineyards:” La Paul”, “Valdepedro” and “Carrera”.

Plantation density: 3,000 vines/hectare.

Production: 6.800 Kg/hectare.

Hand harvested and taken to the winery in small trailer loads.

Winemaking

The grapes are destemmed and macerated just in the moment they arrive to the winery. The grape must ferment on the lees in stainless steel vats for 37 days at a temperature of 15-16°C. Softly ltered through diatomea. The wineis then kept in the vats until it is bottled.

Tasting Note

Soft and bright pink with salmon and onion skin hints.

Intense aroma of red fruits (strawberries, raspberries, currants), some citrus sign (orange peel) and fine minerality.

Very fresh and balanced on the palate, very good acidity, greasy and with dimension. Alive ending with great balance of flavours, fruitiness and warmth.

Climate

Mediterranean climate with strong Atlantic influence. Extreme winter-summer contrast.

Precipitation: 714 litres.

Ave. Temp.: min 8°C / max 19,7°C / average 13,4°C.

Winkler index: 1557°C

Rainy days: 83. Frozy mornings: 11

Average temperature of the soil: 13,72°C

Analysis

Alcohol 13,79% Total Acidity 6,87 gr/l PH 3,18 Volatile Acidity 0,38 gr/l Total SO2 58 mg/l

Ostatu Rosé