Cala Rey Tempranillo Rosado

Finca Fella's Cala Rey originates in Almansa, a continental plateau in Castilla-La Mancha where diurnal temperature swings exceed 20°C. The vineyard sits on calcareous clay soils at 700+ meters elevation, where Tempranillo ripens slowly under intense UV exposure yet retains natural acidity from cool nights.

The rosado is made via direct pressing of whole Tempranillo clusters—minimal maceration on skins, typically 4–8 hours—followed by cool fermentation in stainless steel. This technique preserves the pale salmon hue and emphasizes the wine's mineral spine over fruit extraction.

No oak aging; the wine is bottled young to capture primary aromatics and the chalky minerality endemic to Almansa's limestone geology.

The special character lies in Almansa's continental severity: this is not a fruit-forward Provençal style but a dry, mineral-driven rosado where limestone and altitude dominate the sensory profile. Drink within 18 months of vintage for maximum freshness and aromatic definition.