Nivarius 'Lia' Pet-Nat Rosado is a light-hued, invigorating rosé with scents of fresh apple, pear, and wild strawberry, coupled with a whisper of floral fragrance. It features harmonious body and a subtle effervescence. 

About the Producer

Bodegas Nivarius specialises in the production of white wines from cool-climate vineyards in Rioja. The estate vineyard, which covers 11 hectares, is also a heritagerecovery project, which aims to re-establish some of the rarer indigenous white varieties from La Rioja, which have naturally adapted to each terroir. Thus, the Maturana Blanca, a variety that was once practically extinct has become a mainstay, along with old vines of Viura and Grenache Blanc. Nivarius, meaning ‘snow-drift’, takes its name from the common sight of the snowy blanket which covers the vineyards in winter. Based in Nalda, 17 kilometres from Logroño, the vineyards are north facing and are situated at 800 metres above sea level, which naturally produces highly aromatic, fresh fruit. Sustainable agricultural practices combined with minimal intervention in the winery, result in inimitable wines full of natural freshness.

Vineyard and Winery

The grapes come from the single vineyard of Paraje de Aventines in Badarán, in Rioja. The cool-climate allows for a long, slow ripening period, with warm days and cool nights, preserving aromatic richness in the fruit. The soil is made up of a mixture of calcareous clay which imparts minerality, and a proportion of ferrous clay which contributes volume on the palate. The soils are generally deep and the sandy and clay components bring agility, fluidity and fruitiness to the wine. The vineyards are farmed using sustainable methods; chemical sprays are not used, instead organic products are employed in order to protect the environment and biodiversity of the vineyard. This sustainable approach encourages the best expression of the terroir. The grapes are hand-harvested at optimal phenolic maturity.

Produced using the ‘Metodo Ancestral’, the grapes were gently pressed in a reductive environment; the absence of oxygen reduced the risk of oxidation of aromas. Fermentation took place spontaneously with natural yeasts at low temperatures in stainless steel tanks to preserve the purity of fruit. Before fermentation was complete, the wine was bottled and the natural sugars continued to ferment, producing naturally occurring carbon dioxide and thus, a delicate sparkle. This is known as 'pét nat' or 'pétillant naturel', which translates as 'naturally sparkling'. The wine was matured on its lees for three months in the bottle.