Bodegas Muriel Rosado 2016
Overview
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Muriel Rosado has a very bright and vivid light cherry colour, with bluish reflections. There are intense fresh strawberry and cherry aromas, with a touch of licorice. The mouthfeel is fresh, with good balance between acidity and alcohol. The nose follows through to the palate, making this an easy-drinking wine with a long and persistently fruity finish. |
Wine Facts
Winemaker Notes
The grapes come from selected vines from three subzones in Rioja (Rioja Alavesa, Rioja Alta and Rioja Baja). The soils are very poor, with a chalky clay-sand texture, at a median age of 20 years. The vines are grown using the traditional “goblet” system. The grapes undergo eight hours of skin contact before the juice is removed from the solids via “saignee” (bleeding). Temperature controlled fermentation takes place at 61°F (16°C) in order to preserve all the aromas and flavors. Then, the wine is racked to remove its lees and cold-stabilized.
Serving Hints
This wine is ideally served chilled on its own, or to accompany spicy foods, salads, light pastas, paella and desserts.
The grapes come from selected vines from three subzones in Rioja (Rioja Alavesa, Rioja Alta and Rioja Baja). The soils are very poor, with a chalky clay-sand texture, at a median age of 20 years. The vines are grown using the traditional “goblet” system. The grapes undergo eight hours of skin contact before the juice is removed from the solids via “saignee” (bleeding). Temperature controlled fermentation takes place at 61°F (16°C) in order to preserve all the aromas and flavors. Then, the wine is racked to remove its lees and cold-stabilized.
Serving Hints
This wine is ideally served chilled on its own, or to accompany spicy foods, salads, light pastas, paella and desserts.
PRODUCER: Bodegas Muriel, S.L.
COUNTRY: Spain
REGION: D.O.Ca Rioja
GRAPE VARIETY: 50% Garnacha, 50% Tempranillo
RESIDUAL SUGAR: 1.6 g/l
pH: 3.4
TOTAL ACIDITY: 5.11 g/l
ALCOHOL: 13.4%
COUNTRY: Spain
REGION: D.O.Ca Rioja
GRAPE VARIETY: 50% Garnacha, 50% Tempranillo
RESIDUAL SUGAR: 1.6 g/l
pH: 3.4
TOTAL ACIDITY: 5.11 g/l
ALCOHOL: 13.4%
Press Highlights
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2016 Fact Sheet PDF2014 Fact Sheet PDF
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