£23.32
Castillo de Ibiza is a pale rosé wine from Spain, crafted from Tempranillo and Garnacha grapes. It features crisp red fruit aromas and a dry finish, making it perfect for sunset gatherings or paired with Mediterranean cuisine.
- Made using the saignee method in Navarra, the cradle of Spanish rosé.
- Contains 12% alcohol by volume with 9.4 units per 75cl bottle.
- Best served well chilled or in the signature Sunset Breeze cocktail.
- Packaged in a unique glass bottle inspired by Ibiza sunsets.
- £23.32
- £23.32
- Unit price
- per
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Description
xThis product is not for sale to people under the ages: 18 years (UK and EU), 21 years (USA) etc. By placing an order, you confirm that you meet the legal drinking age requirement in your country. To confirm that the recipient meets the legal drinking age to purchase alcohol, a valid photographic ID with his/her date of birth is required prior to delivery. If this identification is not provided, the alcohol will be returned at your expense. See our Shipping Policy and Terms of Service for further information.
Castillo de Ibiza is the perfect wine to take you back to that special moment, when the sunset turns the long summer days into even longer nights. This wine is carefully crafted from Tempranillo and Garnacha with the saignee method in Navarra, the cradle of Spanish rose. A dry, pale rosé with crisp red fruit aromas underpinned by a savoury note. Serving Suggestion: serve it well chilled or try in our signature Sunset Breeze cocktail. Pairs best with Mediterranean and Asian cuisine thanks to its fruit-forward nose.
The beautifully unique Castillo De Ibiza bottle design makes this the perfect gift for any occasion.
Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week.
Country of origin: Spain.
Contains Sulphur Dioxide/Sulphites.
Grape variety: Tempranillo, Garnacha/Grenache.
Current vintage: 2024.
Vinification details: Castillo de Ibiza is made from Tempranillo and Garnacha. Both are vinified separately with the saignee method. Cold maceration helps extract aromas as well as a subtle pink colour. Following the maceration, the skins are removed and the must ferments at a controlled temperature of around 15°C degrees.
