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Vila-Closa Rubor

Celler La Botera

Celler La Botera

Vila-Closa Rubor

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Calcareous clay soil

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

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Garnatxa Hand picked

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3 months on fine lees in stainless steel (of which 2 months with bâtonnage)

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20-year-old vines

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Delicate, sweet red fruit, watermelon, floral aromas

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Intense yet refreshing, lively fruity aromas that are well balanced with unctuous notes

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10000 bottles

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