Rosado Primero

The grapes come from a 0.5-hectare vineyard site planted around 15 years ago at an altitude of 1,250 metres. The soil consists of alluvial material and plenty of stones; irrigation is carried out using a drip system. After destemming and pressing, the must undergoes spontaneous fermentation with natural yeasts for 20 days at 16–20 °C in stainless steel. The wine then matures for six months, predominantly in stainless-steel tanks and, to 20 percent, in a ceramic amphora. It shows an intense rosé hue, red fruit, lively acidity and a juicy, rather slender body. There is no skin contact and no added sulphites; the wine was lightly filtered for stabilisation. ([argentinareloaded.com](https://argentinareloaded.com/wp-content/uploads/2024/09/TS-PIELIHUESO-LONDON-OK.pdf?utm_source=openai))