# Marqués de Cáceres Rosado (2023)

- **Producer:** Bodegas Marqués de Cáceres
- **Colour:** rosé
- **Type:** still
- **Grapes:** Tempranillo, Garnacha
- **Region:** Rioja, Spain
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €7
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 6–8 °C
- **Aromas & flavours:** lemon, peach, grapefruit, raspberry, redcurrant, strawberry, pastry, biscuit

## About this wine

The Marqués de Cáceres Rosado is a rosé wine from the renowned Rioja region of Spain, produced by Bodegas Marqués de Cáceres. Founded in 1970 by Enrique Forner, the winery has a rich winemaking heritage spanning five generations, blending Spanish and French winemaking philosophies. The producer's commitment to quality and the expression of terroir is central to their philosophy. This rosé is crafted primarily from Tempranillo and Garnacha grapes, with the Garnacha often sourced from higher-altitude vineyards within Rioja. The winery's approach has been instrumental in shaping modern Rioja winemaking, focusing on fruit-forward and well-structured wines. The Marqués de Cáceres Rosado is recognized for its versatility and elegance, aiming to enhance various occasions.

## Interesting facts

- Marqués de Cáceres revolutionized Rioja winemaking in 1970.
- The winery combines Spanish and French Bordeaux winemaking influences.
- Garnacha grapes for this rosé are sourced from higher-altitude slopes.
- This wine is vegan-friendly.

## Food pairing

The wine's refreshing acidity and medium body make it a versatile companion for a range of dishes. It can cut through the richness of grilled fish and poultry, complement the savory notes of rice dishes, and stand up to the vibrant flavors of gazpacho and salads.

## Wine making process

The Marqués de Cáceres Rosado begins with a manual harvest, selecting grapes plot by plot. The grapes undergo destemming and light crushing, followed by a brief maceration with the skins for approximately eight hours. The rosé must is then obtained through gentle bleeding. Alcoholic fermentation occurs in stainless steel tanks at low temperatures (16-18°C) to preserve freshness. Following fermentation, the wine is racked and rests on its fine lees for one month. Natural stabilization is achieved through cold treatment, and malolactic fermentation is prevented. The final wine is a blend designed for vivacity and freshness.