Top 10 Spanish wine trends


Jordi Roca of El Celler de Can Roca gets to work on his frosé recipe for Codorníu

The rosé revolution is showing no sign of slowing as the world wakes up to its pretty pink charms. Keen to capitalise on the growing global demand, some of Spain’s savviest winemakers have been tweaking their offerings and launching rosé releases that are dry in style and pale in colour in a bid to tap into the burgeoning trend. Rioja stalwart Muga recently added a Provence-style pink, Flor de Muga, made from old vine Garnacha to its range. The wine is barrel-fermented and left on its lees for four months, leading to a delicate pink with notes of cantaloupe, peach and rose blossom, and a distinctive oiliness on the palate.

Its Rioja neighbour, Marqués de Riscal, has taken its rosé in a fresh direction, lightening its colour to the ballet-shoe pink consumers crave by changing the blend from 100% Tempranillo to 80% Garnacha and a 20% mix of Viura, Malvasia and Garnacha Blanca. Another estate to have taken Spanish rosé upmarket is Chivite in Navarra, which in 2015 launched high-end, food-friendly expression Las Fincas, in collaboration with three-Michelin-starred San Sebastián restaurant Arzak.

“Our idea was to break the mould in terms of what people expect from a Spanish rosé. We noticed there was a gap in the market for a top-end rosé from Spain,” says CEO Julian Chivite. Cava producer Codorníu moved the trend forward last summer with Anna Rocks, a frozen rosé popsicle made with its semi-dry Cava, Anna Ice Edition Rosé, created by pastry chef Jordi Roca of El Celler de Can Roca in Girona.

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