Cesar Fernandez Diaz Espantaburros Clarete 2020

You can consider Espantaburros Clarete a very light red or a serious rose, but we prefer to call it for what it is, a proper Spanish Clarete. It comes from vines about 70 to 75 years old, planted in calcareous clay soil. Grapes are foot pressed followed by a light maceration from 12 to 36 hours. Subsequently, it is whole bunch pressed and transferred to barrels where both the red and white grapes co-ferment. Aged for 10 to 12 months in used French oak barrels. Fresh and juicy, with a subtle tannic grip. Notes of watermelon, stone fruit, and orange zest.