Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
Mastinell will receive and pack your order (1 - 4 days)
The courier will pick up your order and deliver it straight to your door
Product details
About the wine and its characterCountry:
Spain
Region/Subregion:
Catalonia/Penedès
Classification:
DO
Certification:
Organic, Vegan
Grape:
Sumoll (100%)
Vintage year:
2024
Color:
A pale and bright color lends a delicate presence in the glass, evoking the exquisiteness of rose petals.
Aroma:
Floral notes, reminiscent of peonies, are enveloped by a subtle, freshness-enhancing mineral background
Taste:
Smooth in the mouth, Irene Rosé’s full-bodied exoticness runs alongside its rich and complex character
Alcohol content:
11.5%
Sugar content:
0.5 g/l
Acidity:
5.1
pH-value:
3.32
Sweetness:
Dry
Contains sulphite:
No
Volume:
750 ml
Closure:
Natural cork
Bottle:
Glass
Best Served:
8 - 10 °C
Food pairing:
Aperitif, Asian, Buffet food, Charcuterie, Cheese - mild and soft, Fish - lean, Game, Mushrooms, Party drink, Pasta / Pizza, Poultry, Shellfish - flavored, Spicy food, Vegetables
Ageing potential:
0 - 3 years
Food pairings by the winemaker
- Aperitif
- Asian
- Buffet food
- Charcuterie
- Cheese - mild and soft
- Fish - lean
- Game
- Mushrooms
- Party drink
- Pasta / Pizza
- Poultry
- Shellfish - flavored
- Spicy food
- Vegetables
Vinification, winemaker's own words
Soils:
Clay, Gravel, Sand
Terroir:
Mediterranean climate, organic, manual harvest
Harvest:
Picked by hand
Fermentation:
Steel (100%)
Storage:
Steel (100%) 3 months
Winemaker:
Mery Nieto
Opposites attract in our captivating single variety rosé, Irene. We grow the rebellious native variety, Sumoll, in our most pampered plot in the foothills of Sant Pau.We lovingly harvest, select, and destem every cluster by hand, slowly coaxing Sumoll’s defiance into something magical through tenderness and care.The grape is pressed directly to draw out Sumoll’s subtleness and delicacy, avoiding contact with oxygen that could reignite its restless nature. We clarify the must naturally by sedimentation, with the alcoholic fermentation at 15 ºC over 20 days.