Rose for All

Santo Cristo is the third largest winery in the DO of Campo de Borja. It is located in the village of Ainzón at the foot of Moncayo, the highest mountain in Aragon, which dominates the landscape and climate. The soils in the vineyards around the village of Ainzón are mainly chalky with clay under soft, fertile topsoil. The extreme Mediterranean climate results in wines with excellent color and aroma.

The grapes were harvested by hand from selected old bush vine fruit from 40 year old vines in late September to early October. 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.

“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 better in bottle.” - Norrel Robertson, Master of Wine

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