The Petit Caus Rosé is elaborated with 30% Merlot, 30% Tempranillo, 10% Syrah, 15% Cabernet Sauvignon and 15% Cabernet Franc. It comes from the clayey and chalky soils of Fondo, Sota Penyes, La Sinia, Avellaner, Calma vineyards. Harvesting method: Handpicked. Farming methods: Organic without the use of insecticides or herbicides. Fermentation time: 23 days
Tasting note: Young wine. Fruity, sweet and balanced. A harmoniously irresistible wine.
In 1979 Carlos Esteva decided to go and live in his grandfather´s country estate, Can Ràfols dels Caus. After purchasing the shares that corresponded to his brother and sister, he embarked on the slow process of restoring the old building, which was in a semi-derelict condition. At the same time he... regenerated the farming of the vineyards, introducing new varieties and growing methods (trellises), placing his bets on the viability of producing wines entirely on the estate, making wines with a distinct character, so as to establish the name of the estate as a mark of unreserved quality. Carlos Esteva became one of the few wine growers to live directly on the farm, fighting to achieve his goals within a framework of sustainability, of respect for the formal and biological structure of the countryside and its characteristic architecture.
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