EdeM N.0 ROSAE

EdeM N.0 ROSAE

N.0 represents 0% alcohol. "EdeM" stands for Elena de Mendoza, honoring Elena Maza, the mother of Laura Catena. Elena requested her daughter to create alcohol-free wines so she could enjoy.

Wine Production

N.0 ROSAE is a 100% Airén based sparkling sourced from La Mancha. After pressing, the juice undergoes controlled, low-temperature fermentation, producing fresh, aromatic profiles. The alcohol is then removed at low temperatures through vacuum distillation, preserving the wine’s aromas, flavor, and freshness. Next, natural rose petals are infused, adding delicate floral aromas. Finally, the sparkling wine is carefully bottled to maintain its bubbles, freshness, and elegance. 

Tasting Notes

Pale salmon color. Delicate notes of roses, pear, fresh citrus, and a subtle herbal touch. Hints of melon, sweet lemon, and an elegant floral finish.

N.0 represents 0% alcohol. "EdeM" stands for Elena de Mendoza, honoring Elena Maza, the mother of Laura Catena. Elena requested her daughter to create alcohol-free wines so she could enjoy.

Wine Production

N.0 ROSAE is a 100% Airén based sparkling sourced from La Mancha. After pressing, the juice undergoes controlled, low-temperature fermentation, producing fresh, aromatic profiles. The alcohol is then removed at low temperatures through vacuum distillation, preserving the wine’s aromas, flavor, and freshness. Next, natural rose petals are infused, adding delicate floral aromas. Finally, the sparkling wine is carefully bottled to maintain its bubbles, freshness, and elegance. 

Tasting Notes

Pale salmon color. Delicate notes of roses, pear, fresh citrus, and a subtle herbal touch. Hints of melon, sweet lemon, and an elegant floral finish.

Vineyard & Production Info

Production area/appellation:
La Mancha
First vintage of this wine:
2024
Sustainability Certification:
Sustainable Practices

Winemaking & Aging

Varietal composition:
100% Airén
Fermentation container:
Stainless Steel Tank
Length of alcoholic fermentation:
20 days days
Fermentation temperature:
Maximum Temperature 20°C °F
Malolactic fermentation:
Full

Analytical Data

pH level:
3.19
Acidity:
5.29 g/L
Alcohol:
0.01 %
Dry extract:
50.2 g/L
Residual sugar:
22.5 g/L