Raimat Clamor Rosé Eco

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As low as €6.45 Regular Price €6.45
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Raimat makes all its wines with grapes from its own vineyards. It is committed to quality and believes you can only make truly good wine when you use your own grapes. Raimat applies sustainable viticulture practices and can produce wines of a superior quality, naturally excellent, without forcing or altering the balance of the environment in which they are born.

Carles Escolar
Raimat Oenologist
A perfect matching with dishes containing vegetables, white meats, rice dishes, mild cheeses and fish. It also pairs extremely well with informal dishes such as pizza, fried foods, lasagne and pates.

Attractive, pale cherry-red with a purple rim.


Aromas of yellow fruit along with  notes of raspberries and strawberries intermingled with subtle hints of violets.


An explosion of yellow and red fruit notes. Its acidity makes the wine persistent and refreshing in the mouth, adding touches of sour strawberries.

Varieties and Analysis


Contains sulfites


Alcohol volume (%)

D.O. Costers del Segre

Designation of Origin

Grenache, Syrah, Tempranillo


Rosé wine



Suitable for vegans
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The Winery

The history of Raimat goes back to 1914, when Manuel Raventós i Domènech acquired a plot of arid and unfertile land in a unique setting, converting it into what it is today: 2,245 hectares of 100% certified organic vineyards.  Raimat is the expression of wines from Lleida, a land renowned for the quality of its fruit, where the continental climate means that the grapes from this estate give intense and flavourful wines.  The winery is a pioneer in the use of the latest growing and winemaking technology, making a clear commitment to sustainable viticulture and to respecting the land and the environment.

Elaboration - Vinification

The grapes were harvested at night to take advantage of the lower temperatures and this was carried out expediently in order to preserve their primary aromas. 

When they entered the winery the grapes were destemmed and their temperature was lowered to 10ºC. They then were sent off in two directions. The first batch were poured into stainless steel vats where they macerated for 12-18 hours until they let off the right colour. The free run juice was poured into other vats where it remained until it was clarified. The clear must was then fermented at 16ºC to preserve all its aromas. The second batch of grapes was pressed immediately, and the first fractions were transferred to a tank to begin fermentation at 16ºC.

Vineyard- Viticulture


The condition of the grapes was excellent. This is particularly welcome in a year when Raimat's vineyards were tended organically. There was a complete absence of pests and disease. The summer was dry and not particularly hot, except for a few short heat waves at the end of the season. The ripening period, the most important stage, was exceptional. An almost complete absence of rain and markedly cold nights allowed each vineyard to be picked at its optimum. We started picking the grapes for rosés in mid-September, which is normal for still wines. Favourable weather helped produce fresh, fruitladen rosés, with intense primary aromas, a reflection of good ripening and grapes in good condition. In terms of production volume, it can be considered a normal year.

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