Bobal Rosa has been made by direct pressing of whole grapes. We carry out a gentle pressing to extract only 50% yield and thus obtain a fine must rich in primary aromas. Before fermenting, we let it macerate for four days with its bubbles to enhance its body and roundness. It is fermented at 14ºC for three weeks and, subse-quently, remains in contact with its lees for three months, generating a mouthfeel of smoothness and volume. Bobal Rosa is the result of a careful and slow elaboration, with an attractive image and enveloping color.