La Rosa was built by: destemming of hand-picked fruit (60/40 Sumoll and Montònega), then gently foot-trodden, leading into two hours on skins, then 20 days of fermentation with vineyard yeasts at 20 degrees in stainless, then spontaneous malo. No oenological additives are used, nor any stabilisation nor filtration.

Flavour words: Rhubarb, mulberry, just-ripe strawberry, lime leaf, custard, bread dough, brioche bun. La Rosa has a beautifully definitive textural acidity running through, facilitating wonderful length and play. It’s both bright and earthy, with a touch of oxidative interest; lovely sours counter any possibility of wandering into fruits/sweetness.