MarquACs de Riscal began making rosAC wines in the 60s, to coincide with the winerya s centenary, using grapes from young Tempranillo vines less than 15 years of age. This rosAC wine is made by the “saignACea t technique as part of a concept of a classic, refined wine, achieving levels of delicacy, crispness and smoothness which are not easy to find in this type of wine. Fermentation is in stainless steel vats at a controlled temperature of between 14AsC and 16AsC in order to obtain maximum fruitiness. This wine makes a good match with fish, shellfish, pasta and rice dishes.Ideal Temperature: between 8As and 10AsThe 2006 vintage was characterised by periods when conditions were within historical averages alternating with periods of atypical climate. For example, rainfall was at normal levels until May, but then it peaked at 88mm in June at twice the monthly average. Similarly vACraison began on time on 8 July, but then ripening sped up with maximum temperatures reaching 40AsC in the second half of the month before slowing down again in August and re-accelerating for a warm September. However, the overall effect of these fluctuations was very favourable and grapes were healthy, fully mature and plentiful, without reaching excessive yields.Intense, bright raspberry colour. The nose is of high aromatic intensity, fruity with hints of blossom and raspberry. On the palate it is fresh and supple, with a finish full of delicious, lively, crispness.