The grapes to produce Tempranillo Organic Rosé Mesta were picked in the early morning and immediately transported to the state-of-the-art winery. The berries were destalked, lightly crushed and fermented under temperature controlled conditions in stainless steel tanks. A short maceration lasted for seven hours in order to achieve a delicate extraction of the palest colour, before being pressed. The Tempranillo Organic Rosé Mesta fermentation was arrested through chilling when it had reached the perfect balance of fruit concentration, acidity and light residual sweetness.
The grapes are organically grown in high-altitude vineyards in the northernmost part of Central Castile, where the continental climate enjoys sunny days and cool nights. This diurnal temperature difference encourages grapes with intense fruit and excellent varietal definition, which retaining remarkable freshness. The vineyards are sustainably managed as part of an integrated ecosystem and studded with centuryold oak trees. Low annual rainfall results in low disease pressure, enabling the vines to be grown without the aid of fungicides. Fertilisers have never been used, only organic manure is applied and weed control is managed by a low, superficial tilling. Rain water is collected in a small reservoir and is used for drip irrigation in the case of extreme drought.
Mesta is a range of organically and sustainably grown single varietal wines, which stylishly showcase the Spanish wine revolution under the symbol of the Mesta. The winery was a powerful alliance of sheep ranchers in medieval Castile, who controlled the cañadas: the traditional rights of way for migrating sheep. To this day the cañadas are protected from being blocked or built upon, a reminder of ancient rights and a model of coexistence with nature. This modern range, from the fashionable DO Uclés in central Castile, offers wines of great purity and varietal typicity.