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Frisach L'Abrunet Rosat
£14.40

Celler Frisach

Frisach L'Abrunet Rosat

Country: Spain 
Region: Terra Alta
Grape: Garnacha Gris, Garnacha Blanca, Garnacha Negra
Colour: Rosé
Bottle Size: 75cl
Bottle Weight: 1147g 
Alcohol: 13% 
Vintage: 2020
Organic

Brothers Francesc and Joan Ferré’s family have been growing grapes on their organic farm for over 200 years.  Based in Corbera d’Ebre, way up in the hills of Catalonia west of Barcelona, they’ve been making their own wine since 2009 and have the families’ commitment to sustainable and organic viticulture deep in their DNA.  Celler Frisach have gained a reputation for making ripe but vivid wines, a classic reflection of the hot days and cool nights, so typical of their Mediterranean climate.

L’Abrunet Rosat is a blend of Garnacha Gris, Garnacha Blanca, and Garnacha Negra grapes from a single vineyard growing on clay-limestone soil. The grapes are harvested at the same time, destemmed, crushed and macerated together for a day. Only the free run juice is used after being pressed off. The wine is fermented using indigenous yeast in stainless steel tanks, where it is matured for 6 months on the fine lees.

PRODUCER NOTES

Brothers Francesc and Joan Ferré’s family have been growing grapes on their organic farm for over 200 years.  Based in Corbera d’Ebre, way up in the hills of Catalonia west of Barcelona, they’ve been making their own wine since 2009 and have the families’ commitment to sustainable and organic viticulture deep in their DNA.  Celler Frisach have gained a reputation for making ripe but vivid wines, a classic reflection of the hot days and cool nights, so typical of their Mediterranean climate.

FARMING & WINEMAKING NOTES

L’Abrunet Rosat is a blend of Garnacha Gris, Garnacha Blanca, and Garnacha Negra grapes from a single vineyard growing on clay-limestone soil. The grapes are harvested at the same time, destemmed, crushed and macerated together for a day. Only the free run juice is used after being pressed off. The wine is fermented using indigenous yeast in stainless steel tanks, where it is matured for 6 months on the fine lees.