Rubus Rosado Prieto Picudo 2013 is made from 100% Prieto Picudo.

Prieto Picudo is a red grape varietal grown in the interior of northwestern Spain, mainly the provinces of León and Zamora. It is the principal red grape variety in the D.O. Vino de la Tierra de León. Reds from this D.O. are required to be 60% or more Prieto Picudo. Whites are also produced with Albarín Blanco, Verdejo & Godello.

The name means "tight & pointy" (more or less). This is due to the tightly formed bunches and the slightly oval/pointy shape of the grapes. The bunch shape is reminiscent of Tempranillo; the berries are thick skinned, and dark blue-black in color. Prieto Picudo is well adapted to the difficult growing conditions in Castilla y León province - not a lot of rain, very cold winters and scorching hot summers.

The vines tend to relatively low yields, with lots of color, concentration and good acidity. Careful work in the vineyard is important, to avoid wines being harsh & overly tannic. The wines tend to age well, with firm tannins & good acidity.

A traditional style, slightly spritzy wine ("Aguja") is made in the area with Prieto Picudo and a method called "madreo". A second fermentation is provoked by adding additional bunches of grapes (stems & all) to the fermenting wine, giving it a touch of CO2 spritz and a distinctive taste.

Also, it's the same grape as Alfrocheiro Preto in Portugal. Alfrocheiro is an important variety in Dão region of Portugal.

Tasting note:
Bright clean strawberry rose color.　In the nose it is intense and fresh, with strawberry aromas and slight citric hints. In the mouth it is fresh, strong and tasty, emphasizing a delightful tingle due to its carbonic residuals.　

Alcohol: 13.6% Vol.
Total acidity: 5.4 g/l
Volatile acidity: 0.35 g/l of acetic acid
pH: 3.40
Residual Sugar: 2.6 g/l
Ideal serving temperature: 8– 10º C
Food Pairing: Perfect results when combined with salads, rice and fish. Also with roast chicken and cold appetizers.