For Ramón’s rosado he picks grapes a week or so before he would for the reds, with the grapes still slightly green. He does this because what he wants is a wine that is fresh, bright, high acid and easy drinking.
The whole bunches are pressed directly and the juice is passed straight to stainless steel for 6 months ageing before bottling with no additions.
Around 20 years ago a young Ramón Saavedra left his job as a chef in a Michelin star restaurant on the Costa Brava to claim 1 hectare of vines he had inherited by his family’s village in the north of Granada. Possibly one of the most charming men you could ever meet, Ramón is now of one the most well known natural wine producers in Spain, with 6 hectares of vineyard smattered along the Rambla de Cauzón.
Rainfall in Graena is low at around 150-200mm per year however the melting snow from Sierra Nevada means Ramón is able to irrigate when needed. The sandy loam soil here is full of rocks and limestone, and minerality is a defining feature of all Ramón’s wines. Another great benefit to the sandy soil is that it provides a pretty inhospitable environment to the phylloxera bug and the majority of Ramón’s vines are ungrafted pie franco. The extremes in temperature between hot days (many of the people in this part of Granada live in caves) and cool nights mean that there is a perfect balance of sweetness and acidity.