The sparkling rosé now carries the vintage on the label (thanks for listening!), and I tasted the 2016 Conde de Haro Brut Rosé, produced with Garnacha grapes from Najerilla/Cordovín. It fermented at low temperature to keep the primary aromas of the variety and was kept with lees for four months, hoping the wine would put on some more weight before putting it to referment in bottle, where it was kept with lees for 36 months, always keeping it at low temperature, which produces smaller bubbles. It's pale and subtle and has more yeasty/toasty/leesy notes than the white, having had more time in contact with the lees in bottle. It's elegant, and within its young profile, it has some complexity and reveals nuances of red fruit and spices. The palate is terribly tasty, dry and with some chalky feelings; it's clean, long and persistent, really very good, the finest I have tasted to date. 25,560 bottles produced. The next vintage of this wine will be 2018. In 2017, with the short crop, they used the grapes for the still rosé.

A well-cut sparkling rosé, with a tang of saline and a rich note of grilled nut underscoring the peach skin and pink grapefruit sorbet flavors, as they ride the delicate mousse. Drink now through 2024. 1,500 cases made, 250 cases imported.??–AN??Region: Spain / Cava Select to Add