Baron De Ley Rosado is a classic Rioja rosé wine from Spain, crafted from native grape varieties including Tempranillo, Graciano, and Garnacha. This wine offers a balanced and fresh taste, ideal for enjoying chilled on various occasions. It is produced by a family-owned winery with a commitment to sustainable practices.
Warning: This product is age restricted to 18 or over. You'll be asked to confirm your age upon delivery.
Product attributes: Vegetarian.
Product Information: A classic Rioja rosé made from the region's native grape varieties; Tempranillo, Graciano & Garnacha.
Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week.
Features: A classic Rioja rosé made from the region's native grape varieties; Tempranillo, Graciano & Garnacha.
Further description: Sustainable Wineries for Climate Protection.
Country of origin: Spain.
| Typical Values per 100ml |
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| Energy: 316 kJ / 76 kcal |
Package type: Bottle.
Recycling information: Bottle - Certified as Recyclable.
Allergen Information: Contains Sulphur Dioxide/Sulphites. Contains Sulphites.
Brand: Baron de Lay.
Brand details: Barón de Ley is a family-owned winery located in Spain's most celebrated wine region, Rioja. Housed in a centuries-old monastery, Barón de Ley was founded in 1985 as a ground-breaking project in the DOCa Rioja.
Manufacturer: Barón de Ley, S.A. Mendavia, España.
Return to Address: Barón de Ley, S.A. Mendavia, España. WWW.BARONDELEY.COM
History: Barón de Ley is a family winery founded in 1985 belonging to the D.O.Ca Rioja. The winemaking philosophy is based on the vineyard as the main source of quality.
Grape variety: Tempranillo.
Current vintage: 2024.
Regional information: Grapes from the vineyards of Finca Los Almendros in Rioja Oriental, where specific plots are selected for the production of this rosé. Viticulture focuses on the search for a balance between freshness and complexity.
Alcohol by volume: 12.5.
Producer: Baron de Ley.
Vinification details: Manual harvesting to protect the integrity of the grapes. Direct pressing at low pressures without destemming so that the contact between must and skins is minimal and therefore there is little colour transfer. Fermentation in concrete tanks.