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L’Arnot Rosat

Celler La Botera

Celler La Botera

L’Arnot Rosat

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Calcareous clay soil

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Maceration in stainless steel vats between 8-10°C for 6-8 hours, saignée method, fermentation for 2 weeks in stainless steel vats under controlled temperature between 16-18°C

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Garnacha – Syrah
Hand picked

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2 months on fine lees in stainless steel

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5/10-year-old vines

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Intense aromas of ripe red fruit

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Refreshing wine, good balance between acids and greasiness, notes of red fruit

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25000 bottles

vegan wine
vegan wine