Urbina Rosado 2006

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  • 2006

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Winemaker's Notes:

Tasting Notes: Made from:50 % Viura and 50 % Tempranillo. This is an open wine, friendly with a pleasant combination ...

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User Reviews for Urbina Rosado

Winemaker's Notes:

Tasting Notes: Made from:50 % Viura and 50 % Tempranillo. This is an open wine, friendly with a pleasant combination of mature fruits and pink, orange colour. It has an distinguished nose, is fermented in stainless steel tanks. Percentage Grape: 50 % Viura and 50 % Tempranillo Soil: 50 % clay-limestone and 50 % sand-limestone Growing Climate: excellent Date of Harvest: 10 October 2006 Type of Harvest: by hand Vinification Length: 10 days Vinification Method: maceration with skin at 10° C during 48 hours Vinification Temperature: 18° C during alcoholic fermentation Malolactic: not Extract: 23,12 Color Intensity: 0,60 Fining Collage: Bentonite Date of Bottling: 07/03/1 Alcohol Percentage: 12 % PH: 3,60 Potassium: 1250 mg/l Sugar Rate: 0-5 g/l Total Acidity: 4,75 g/l Free SO2: 20 mg/l Cork Material: natural Cork Size: 44 X 24

Tasting Notes: Made from:50 % Viura and 50 % Tempranillo. This is an open wine, friendly with a pleasant combination of mature fruits and pink, orange colour. It has an distinguished nose, is fermented in stainless steel tanks. Percentage Grape: 50 % Viura and 50 % Tempranillo Soil: 50 % clay-limestone and 50 % sand-limestone Growing Climate: excellent Date of Harvest: 10 October 2006 Type of Harvest: by hand Vinification Length: 10 days Vinification Method: maceration with skin at 10° C during 48 hours Vinification Temperature: 18° C during alcoholic fermentation Malolactic: not Extract: 23,12 Color Intensity: 0,60 Fining Collage: Bentonite Date of Bottling: 07/03/1 Alcohol Percentage: 12 % PH: 3,60 Potassium: 1250 mg/l Sugar Rate: 0-5 g/l Total Acidity: 4,75 g/l Free SO2: 20 mg/l Cork Material: natural Cork Size: 44 X 24

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