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Varietal: Garnacha
Vintage: 2011
D.O.: Campo de Borja
Winemaker: Norrel Robertson, Master of Wine
Winery: Santo Cristo

Color: Bright raspberry pink
Nose: Intense aromas of fruits, cinnamon and vanilla
Palate: Full-bodied with fruit characters as on the nose. Crisp and well-balanced acidity with a creamy mouthfeel
Finish: Long and well-balanced
Food Match: Tapas, barbeques foods, salads, seafood and white meats

Santo Cristo is the third largest winery in the DO of Campo de Borja. It is located in the village of Ainzon at the foot of Moncayo, the highest Aragon mountain, which dominates the landscape and climate. The vineyards are located in
chalk and clay free-draining soils on the slopes of Moncayo. The soil content combined with minimal rainfall and significant differences in day and night time temperatures give rise to wines with excellent color, aroma and distinctive
varietal flavors. The average age of the vines is 40 years.

The grapes were harvested by hand in September and October 2011 from selected old bush vine fruit. The fruit was then crushed and destemmed. Must remained in contact with the skins for 24 to 48 hours, then free-run juice was
bled to controlled temperature stainless steel fermenters. Once inoculated with aromatic DV10 and X5 yeasts, the fermenting juice was transferred to new French and American barrels to complete fermentation. After fermentation,
the wine was transferred sur lie back to tank to be lees stirred for another 4 to 6 weeks to integrate flavors and build up mouthfeel, length and complexity.

Alcohol: 14.%
RS: 2.8 g/l
Malolactic: No

Fining Agent: Bentonite (vegan and vegetarian friendly)

Packaging Info
12 x 750 ml per case
56 cases per pallet (4 layers of 14)
Bottle UPC: 858828001118 / Case UPC: 5060108900492


““This has been made as a fruit driven rosé with great complexity that will stand up to a variety of foods. Fermentation of rosé with wood, followed by sur lies aging, helps a number of technical and style issues. Fermentation in oak helps fix the color early in the winemaking process, leading to greater stability in the bottle. Similarly, many of the delicate flavor compounds are converted to more stable forms which hold together betterin bottle.” - Norrel Robertson, Master of Wine.”
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