Can Bassó Rosado

Primarily from 2 different 1 ha. parcels of Cabernet Sauvignon situated in the Santa Eulalia region of the island, 1,5 ha. of Syrah and a smaller quantity of Monastrell (Morvèdre) and Tempranillo.. This rosé is the result of destemming and pressing of previously refrigerated grapes. Debourbage, fermentation in stainless steel deposits and ageing on lees. Malolactic fermentation of 50% of the total volume. Clarification and filtration at 1 micron.

Can Bassó achieves a delicate balance between acidity, pH and sweetness. This light and fresh rosé has a more fruity character when compared to our more floral Ibizkus rosé.