Rioja Alta DOCa Rosado Lagar de Cayo 2024, Quiroga de Pablo

The traditional method for producing clarete involves bleeding off the free-run juice following a period of cold maceration on the skins, allowing for optimal extraction of colour and aromatic compounds. The clarified must is then fermented at low temperatures over 2–3 weeks to preserve the wine’s fresh fruit profile. The wine is subsequently rested in tank and bottle prior to release.