Rose Wines - RiverdaleWines https://riverdalewines.com/p-cat/wines/rose-wines/ Importers Of Fine Boutique Wines Mon, 12 Jan 2026 20:39:03 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://riverdalewines.com/wp-content/uploads/2023/06/cropped-favicon-32x32.jpg Rose Wines - RiverdaleWines https://riverdalewines.com/p-cat/wines/rose-wines/ 32 32 Grace Rose Anhydrous Winery https://riverdalewines.com/p/grace-rose-anhydrous-winery/ Wed, 26 Jun 2024 14:12:18 +0000 https://riverdalewines.com/?post_type=product&p=539 Variety Μandilaria, Aidani Location Pyrgos Viticulture Self-rooted basket-shaped vines (kouloures) Winemaking Immediate grape pressure in vertical hydraulic press. Fermentation in stainless steel tanks, controlled temperature. Aging 2 years

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]]> Tasting Notes: Pale onion peel colour. Nose of fresh red small fruits, raspberries and red cherries. Dry palate, with fruity aromas of sour small berries. Mediun high acidity with a feeling of freshness and a fruity aftertaste.

 

 

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]]> Three Witches Semi Sweet Rose Barafakas Winery https://riverdalewines.com/p/three-witches-semi-sweet-rose-barafakas-winery/ Wed, 26 Jun 2024 13:48:11 +0000 https://riverdalewines.com/?post_type=product&p=541 Bright pink with violet highlights. Fine yet generous, enticing
aromas of red fruits, strawberry and pomegranate, blend
harmoniously with notes of white f lowers. Balanced acidity and
dynamic presence of bubbles. The above elements work in
combination, offering a generous and creamy mouthfeel with
harmonious sweetness and a fruity aromatic aftertaste.

It goes perfectly with salads with sweet sauces, spicy Asian
dishes, fried cheese (saganaki), varieties of cheese and fruit
salads. Served at 8oC.

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]]> The vinification of each variety takes place separately in
stainless steel tanks and under controlled temperature
conditions of 16-17oC. Fermentations are stopped by cooling
the fermented must, leaving residual sugars in the wine.
Immediately after, the blending of the three witches takes place
and post-fermentation actions follow, with periodic
suspension of wine lees for about 1 month. After that the
processes for bottling preparation begin.

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