We wanted to capture the elegance of Merlot in La Sevillana Rosé through cool night harvesting. No pressing was used in the extracting of juice, producing a lightly colored and elegant wine.
75% of the juice was treated as an aromatic white – cold settled, racked with low solids and cold fermented using an aromatic yeast. The other 25% was fermented with whole solids and natural yeast at a warmer temperature, then allowed to partially undergo malolactic fermentation to promote mouthfeel and length.
The wine was stored on light lees, then received a light fining before stabilising, filtration and bottling in July 2020.