Cune Rosado, Rioja

Tempranillo grapes harvested manually and stored in stainless steel tanks at a temperature of 10-12ºC to avoid fermentation initially. The must, which has already acquired the desired pink tone, is run off between 24 and 48 hours later. Fermentation takes place at a controlled temperature between 16°C and 18°C to maintain the aromas and fruit that characterise this wine.