Vuelà Espumante Rosado

We harvest grapes by machine and during the night to take advantage of the cool temperatures and thus preserve the grape variety’s aromas. The harvest is carried out during the last two weeks of February.

  • organic


Winemaking techniques

Pressing is performed quickly to avoid the must macerating with the marc, thus limiting colour extraction. The must is then clarified naturally using cold treatment and fermented at low temperatures (14 to 17°C) with selected yeast. Matured on fine lees for three months in stainless steel vats, with weekly pumping over to provide body and volume on the palate. Followed by Charmat-method bottling to achieve the delicate bubbles.

Tasting notes

A pale pink colour with bright touches. A fine mousse with fresh, delicately floral aromas and a fruity profile of strawberry and citrus. Intense and complex, opening up over time and unveiling its particular flavour characteristics. Full and substantial on the palate, borne up by beautiful acidity and wonderfully lingering aromas.

Bodega Piedra Negra


Bodega Piedra Negra


IG Los Chacayes

Melon with Parma ham Italian style

Organic Agriculture

Pasta Carbonara

Pinot Gris

Red meat cooked on the barbecue

Sauteed shrimp with ginger

Two pepper Pizza



91 pts – James Suckling

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