I also tasted a wine I hadn't encountered before, the 2016 Rosado, a 50/50 blend of Tempranillo and Shiraz from young, irrigated vines on trellises. It fermented with neutral yeasts, mostly in stainless steel but also in concrete and used barrels. This wine is mainly destined for the U.S. market. It has a salmon color from its time in barrel, and a nose with some spices and a tasty palate, with some salty notes. It slowly opens up in the glass, with subtle aromas. This is the first vintage for this wine, which is more serious than your average rosé. This could probably evolve in bottle for a couple of years. 18,000 bottles produced.
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