Unlike traditional rosandeacute;, the color comes from a co-fermentation of whole clusters of red and white grapes (80% Grenache Blanc, 10% Grenache Gris andamp; 10% Grenache Rouge in this case) rather than the more traditional saignandeacute;e or blending methods. Dominik chose to do a semi-carbonic maceration followed by a pass through an old wooden basket press and then aged the wineandnbsp;in glass balloons (demijohns). The result isandnbsp;a wine that is definitely rosandeacute; in color, but veers more towards a coppery orange hue like the wines of Clos Cibonne or L'Anglore. The grapes for this wine are farmed biodynamically and come from two different vineyards in Priorat that share northern exposition and especially rocky soils. The andldquo;Rocandrdquo; in the name refers to these soils. andldquo;Aubagaandrdquo; is the name of the hill where the vines are planted and also a Catalonian term used to designate an area that receives little sun. The soils, northern exposition and shade provide the perfect recipe for a wine of great freshness, minerality and finesse. Aromatically, the wine is especially singular, with orange peel, cherries and wild herbs. On the palate, it's sleek and savory with length, minerality and depth that is rare for the category. andnbsp;I'm convinced this wine will richly reward a year or two in the cellar if you can manage to resist itandnbsp;for that long.