FINCA LALINDE
The purity of the Terroir
SINGULAR PLACE
A hot, dry cycle with very pronounced temperature spikes, for example at the end of June. Annual rainfall was only 286 litres, accentuating the arid dryness of the vintage. e average temperature was 14.73ºC with a minimum of -0.68ºC on 5 January and a maximum of 38.12ºC on 23 July.
Harvesting began on 22 September.
Winkler thermic scale: 1903ºC.
Videotasting Rosana Lisa
Peachy pink in colour, with notes of fresh red fruits, apricot peel and lychee. Well-balanced acidity with oiliness due to its ageing on the lees.
Ideal with appetisers, vegetables, oily fish, sushi, and mussels.
WINE MAKER
Rosana Lisa has extensive experience in winemaking, since she has developed her career at several renowned wineries and in several appellations of origin.
HARVEST AND VINE SELECTION
Following a cold winter, flowering starts during the first week of April. Characterised by a rainy spring and dry summer, this harvest relies on water reserves to extend maturation at the vineyard. Vines are hand selected in boxes of 15kg, refrigerated and transported to the winery.
ELABORATION AND FERMENTATION
At the winery, the grape is kept in a cold atmosphere for 24 hours. Destemmed and pressed grapes are selected to begin maceration in an inert atmosphere. Traditional saignée is employed using gravity to exract the grape juice, which is transferred to cement deposits for its debourage for 24 hours. The collected juice is fermented for 20 days at below 15ºC so as to preserve its most delicate aromas. Following this, a month of maceration takes place on the lees.
TASTING NOTES
Pale peach in colour, this wine is clean and produces tears, It has notes of fresh fruit like apricot and lychee, as well as hints of saffron, citrus fruits like blood orange, and herbal notes. In mouth it shows perfect balanced between acidity and oiliness due to its being ages on its lees. The finish is characterised by fruitiness. Ready to serve or store.
PAIRING
An ideal accompaniment for appetisers, vegetables, oily fish, sushi and mussels. Serve between 11ºC and 13ºC.
Ramón Bilbao
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