LA ROZA 2016

An out of the ordinary quality and a unique personality

La Roza con caja de madera

To elaborate this wine, the work of a team that has pampered for years three small plots with 165-year-old vines has been necessary.

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La Roza 1

Unique wine heritage

As part of the recovery plan of La Roza, it has been necessary to carry out actions such as fencing off the plots to minimize the damage of different animals that live in the valley and incorporating organic matter progressively onto the soil.
La Roza 2

Between oak forest and scrubland

La Roza is located in a clearing in a holm oak and scrub forest, on a terrace at the beginning of the Atauta Valley on the east side.
La Roza 3

Terroir: exceptional qualities

La Roza comprises 2,29 hectares of vineyards distributed in 19 plots. Of these, 3 plots, 0, 24 hectares and 689 vines stand out for their quality. With them we elaborate our Dominio de Atauta La Roza.
La Roza 4

A discrete freshness and structure

60 cm of loose sand with a lot of medium size pebbles, followed by another 40 cm of sand mixed with clay, ensure the mature character and a silkiness that will constitute the DNA of this wine.

“La Roza” takes the elegance of tinto fino a step further, and has everything that we look for our terroir wines from Dominio de Atauta: an uncommon quality and a unique personality.

On the nose we can feel that we are in the middle of the oak forest, surrounded by thyme and wild lavender. In the mouth we can feel the enormous elegance that we expect from the poor and sandy soil that covers our mouth with silk.

The harvest of the 689 vines 165 years old distributed in 3 plots inside the La Roza terroir took place on October 12th 2016, with a harvest of 620 Kg.

After a double selection of clusters and grapes, the wine was vatted by gravity in a 1.000-liter stainless steel tank.

After 6 days of cold maceration at a temperature below 10ºC and 2 punch-downs per day, it fermented with its own yeasts for 10 days at a maximum temperature of 27ºC, adapting the number of daily punch-downs to its needs.

After alcoholic fermentation, it macerated for 12 days with its skins in search of the right point of structure. Malolactic fermentation and aging for 16 months in French oak barrels of second use.

Bigarreau cherry color. Sensation of intense perfume and balsamic notes which takes us to the clearing of a forest from where this plot is located, lemon thyme and wild lavender are mixed with the fruity aromas of ripe red fruit.

In the mouth it is discovered as the “grand vin” that it is, taking elegance to the zenith, with a subtle structure that seems eternal in the palate.

The 27th of September, 2018, 778 750 ml bottles were produced.

98 Gourmets
96 Wine Advocate
96 Peñin
95 Tim Atkin

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