Made from 100% Trepat, the dark-skinned grape of Catalonia, this dry Rosado offers up the very best of the Mediterranean with luscious red fruits, dried flowers, and crushed herbs. Aged for 12 months on the lees (3 months past the minimum requirement), there's plenty of weight on the palate to pair with charcuterie, aged cheeses, and grilled meats. It also makes the perfect apéritif, just spike a glass with an ounce of Spanish vermouth, add freshly crushed berries, and top with ice.