As with Valenciso's white wine, the estate dry Rosado is made in tiny quantities. 100% saignée bled off the Tempranillo fruit from Valenciso's Rioja Reserva (so, old-vine Tempranillo from La Rioja Alta). Fermented naturally and raised entirely in tank.

This is the third release of Luis Valentin and Carmen Enciso's rosado, made entirely from Tempranillo as a saignee style. Floral, fresh and juicy, with pomegranate and redcurrant flavours and the balance and elegance that characterises the Valenciso style.