Castillo D'ibiza Rose

Castillo de Ibiza is made from Tempranillo and Garnacha. Both are vinified separately with the saignee method. Cold maceration helps extract aromas as well as a subtle pink colour. Following the maceration, the skins are removed and the must ferments at a controlled temperature of around 15°C degrees

The colour is a pale yet vibrant pink with peach hues. Crisp red fruit aromas on the nose (strawberries, raspberries, pomegranate) as well as stone fruit (peach, apricot) underpinned by a savoury note. Creamy and lingering finish - one to remember! Castillo de Ibiza is a sunset rose.

Castillo de Ibiza is the perfect wine to take you back to that special moment, when the sunset turns the long summer days into even longer nights. The wine, the bottle and the brand are inspired by the magical land, where the sun sets and the day begins.

Spain

Pernod Ricard

Tempranillo, Garnacha/Grenache

2021

Castillo

Questions, comments or suggestions, contact us at: www.pernod-ricard-uk.com
Pernod Ricard UK Ltd.,
Chiswick Park,
London,
W4 5YG.

This wine is carefully crafted from Tempranillo and Garnacha with the saignee method in Navarra, the cradle of Spanish rose.

Contains Sulphur Dioxide/Sulphites

It’s best paired with pink skies, a good tune and your favourite people, Serve it well chilled at sunset or try our signature Ibiza breeze!

Glass Bottle

13.5%

9.4

Bottled for:
Pernod Ricard Winemakers Spain S.A.U.,
San Sebastian,
España.

By:
N.R.E. 31/30170 NA,
Cintruénigo,
España.

Full Product Name:
Rosé Wine

Importer:
Pernod Ricard UK Ltd.,
Chiswick Park,
London,
W4 5YG.

Additional Information:
Alcohol By Volume: 12.5%
Units: 9.4
9.4 UK Units per bottle
Energy 6 x 125ml
125ml = 395 kJ/95 kcal
The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
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Pernod Ricard Winemakers

Elena Suarez

Castillo de Ibiza is made from Tempranillo and Garnacha. Both are vinified separately with the saignee method.
Cold maceration helps extract aromas as well as a subtle pink colour. Following the maceration, the skins are removed and the must ferments at a controlled temperature of around 15°C degrees.