Sofros “P&M” Rosado 2022

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Wine tasting:

Colour: strawberry candy, with violet shades. Fruity aromas appear timidly along with floral notes of rockrose flower, and fresh and fruity scents. Broad wine with good natural acidity on the palate. Culinary.
Oenologist: Ramiro Carbajo Del Río

Winery:

We continue working in rented facilities, where we have our deposits, barrels and everything necessary to continue maintaining a craft and respectful production with the grape and wine, trying to emulate our ancestors.


Technical information:

Wine name and harvest year: Sofros "P&M" Rosado 2022.

Designation of origin: Vino de la Tierra de Castilla y León.

Technical manager: Ramiro Carbajo del Río.

Production: 1.500 bottles.

Viticulture: Made with tinta de toro grape from very gently cared vineyards of 5 hectares,of 90 years of age, head-pruned, located in a villaje called Morales de Toro in the territorial región of Zamora, at a 705 metres of altitude.
2022, high temperatures accelerated the ripening of the grapes, small bunches due to strong water stress from the beginning of spring. Low rainfall led to good-quality grapes, disease-free. In winter and early spring there was a certain availability of water which favoured a good plant development.

Soil: Sandy and loamy, with pebbles on the surface.

Vineyard age: 23 years.

Pruning system: Espalier.

Grape harvest: 9 of september, harvested in 15 kg. boxes.

Grape variety: Tempranillo.

Packaging:

Format: 6 bottles on wood box.

Pre-fermentation process:

Duration: 5 days.

Temperature: 5 °C.

Alcoholic fermentation:

Duration: 17 days with native yeasts.

Temperature: At 12 °C reaching up to 30 °C during some hours.

Malolactic fermentation:

N/A.

Maturing in casks:

Capacity: 225 liters.

Moment of usage: New barrels, we change them every year.

Type: French oak 100 %.

Grain size: Very fine.

Roast: Medium.

Aging: 17 days.

Switches: None.

Physical-Chemical properties:

Alcoholic strength by volume: 13% vol.

Total acidity content: 6,2 g/l

Residual sugar: <2 g/l.

pH: 3,2.

Clarification: Cold stabilization.

Filtration: 2 microns in cold stabilizing and amicrobic in bottling.