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99 Rosas Rose is a Spanish rosé that balances bright fruit character with a medium-bodied structure. Crafted from Bobal and Garnacha grapes, it presents an approachable profile that invites repeated pours and easy sharing.
The wine shows a lively personality on the nose and palate, with fresh red-berry aromas and floral hints that reflect its varietal blend. At 13,5% alcohol, it sits in a range that supports both freshness and a satisfying mid-palate weight.
Color and aroma combine to make an immediate impression: a delicate pink hue leads into scents of strawberry, raspberry and subtle citrus, wrapped in gentle floral notes. The overall impression is one of clarity and balance rather than heaviness or overt oak influence.
This rosé is versatile by nature, able to complement casual gatherings as well as more deliberate meals. It offers a modern take on Spanish pink wine that pairs well with a wide range of flavors.
Tasting notes and style
On the eye, expect a pale to medium salmon pink that catches the light and suggests vibrancy. The color hints at ripe red fruit without suggesting excessive sweetness.
The bouquet opens with fresh red berries—strawberry and raspberry—accented by a touch of white peach and citrus peel. There are also delicate floral tones that lend an aromatic lift.
On the palate the wine is medium-bodied with a rounded mid-palate and a crisp acid spine that keeps the fruit lively. Flavors mirror the nose: ripe red fruit, a lemony brightness and a soft, herb-tinged finish.
Texture is smooth rather than heavy, offering pleasant drinkability and a finish that is clean and refreshing with a subtle persistence of berry flavor.
Food pairing and serving suggestions
Serve slightly chilled, ideally around 10–12 °C, to showcase the wine’s freshness and aromatic detail. A clear, stemmed glass will concentrate the aromas and reveal the mid-palate weight.
This rosé pairs naturally with a wide array of small-plate fare and appetizers. Think olives, marinated vegetables, tapas-style bites, and light bruschetta where the wine’s acidity can cut through olive oil and tomato.
Seafood such as grilled prawns, seared scallops or lighter fish preparations match well, as the wine’s citrus notes and medium body accentuate delicate textures without overpowering them.
Cheese pairings are flexible: mild cheeses like fresh goat or ricotta bring out the wine’s floral fruit, while stronger cheeses and aged manchego find balance in its acidity and berry character.
For vegetarian dishes and salads, roasted peppers, tomato and herb-forward plates complement the wine’s fruit and aromatic herbs, and fruity desserts with berry components echo its red-fruit core.
