Montrubí Gaintus One Night's Rosé Spain- 750 ml

Regular price $23.00

Lying just 37 miles west of Barcelona, MontRubí is at home in the wine region of Penedès, steeped in hundreds of years of tradition.

Gaintus One Night's Rosé is a rosé wine made by the Heretat Mont Rubí winery, located in the town of Font-Rubí to the north of the D.O. Penedès.

The philosophy of the winery is to support traditional, sustainable viticulture that is respectful of the environment, seeking balance between its grape strains and the environment, and at the same time incorporate new technology. 

Heretat Mont Rubí started the year 2000 with the Gaintus project, with the aim of restoring and reclaiming the Sumoll grape variety, an almost extinct variety in the Catalan winemaking panorama. 

This particular wine is an elegant, fresh and subtle rosé wine. Even with its delicacy, it allows a glimpse of the personality of the variety.

Region: Penedès, Catalonia, Spain.

Winery: MontRubí. 

Type: Rosé.

Grape:  100% Sumolla black grape variety, native from the Penedès region. It's used to produce red, white, rosé wines and cava (Catalan form of Champagne, the so-called Traditional Method). Wine growers are starting to recover and appreciate this variety, as they see an opportunity to create original wines that differentiate themselves by creating their own specialties, gaining a distance from the big industrial companies using only the stocks of international ubiquitous fashionable types Cabernet Sauvignon, Merlot or Chardonnay.

Color: A beautiful coral color.

Aroma: A bouquet of fragrances with notes of delicate pink rose petals, acacia blossom and sweet grass.

Palate: The soft palate comes alive with an energetic acidity and a thirst-quenching mineral component that is a hallmark of the variety. Glass closure.

Pairing: Aperitif. 

Temperature: Drink at 54°F.

Production: A select harvest of grapes specifically for this wine. Skins are allowed a short cold maceration to obtain the soft color and then are gently pressed. Fermentation starts in stainless steel tanks and finish in 700l eggs concrete. Maturation on fine lees and weekly batonnage occurring over 3 months.

Alcohol: 11.5%.