More interesting is the 2013 Rosado, which is composed of 60% Garnacha, 30% Viura and 10% Tempranillo that was fermented in wooden vats, and one-fifth of the blend goes through malolactic fermentation to provide a creamier, fuller texture. Tart acids as well as notes of wild strawberry and berry fruit are present in this fresh, aromatic, slightly austere, dry, crisp rosé. Drink it over the next year.