Wine Label
Wine Techsheet
Ochoa Calendas Rosado
| Winery: | Ochoa |
| Vintage: | 2020 |
| Winemaker: | Adriana Ochoa |
| Type of Wine: | Rosé |
| Bottles Produced: | 40000 Per Year |
| Region: | DO Navarra |
| Composition: | garnacha 70% tempranillo 30% Per Year |
| MSRP: | $15 |
| ExWorks (at Bodega): | 2.00 - 3.50 euros |
| Searcher ID/Link: | Open (in New Window) |
Rosé wine made by the “sangrado” method to extract the vivid color. The wine shows clean fruit aromas and a
good mouth structure.
The Grenache and Tempranillo varietals form the basis of this rosé made by “bleeding”, when the must is left to macerate with the grape flesh and skins for about 6 hours. The must is then decanted off without pressing and fermented in temperature-controlled stainless-steel vats.
To the eye: Beautiful bright raspberry pink in colour.
On the nose: Intense aromas of red berries, wild strawberries and raspberries.
In the mouth: Well-structured, flavourful, ample and well-balanced. Clean aromas dominated by ripe fruit. Well-balanced in the mouth, with a gentle entry and a smooth fresh passage.
| Vineyard Size: | 145 own vineyard in total |
| Soil Composition: | calcareous clay |
| Training Method: | on wire |
| Elevation: | To the eye: Beautiful bright raspberry pink in colour. On the nose: Intense aromas of red berries, wild strawberries and raspberries. In the mouth: Well-structured, flavourful, ample and well-balanced. Clean aromas dominated by ripe fruit. Well-balanced in the mouth, with a gentle entry and a smooth fresh passage. |
| Exposure: | south |
| Harvest Date: | 09/07/2015 |
| Fermentation: | stainless steel |
| Maceration Technique:: | saignee |
| Length of Maceration: | 6 hours |
| Alcohol: | 13.5% |
| Residual Sugar: | 1.5 g/l |
| Acidity : | 5 g/l |