The Hiriart family settled in the Cigales region centuries ago, and created their first winery around 1750. The family was originally sheep farmers but learned winemaking and grape growing through trade in Bordeaux. The original caves were underground and the vessels were made from clay -- you can still visit these today. They were eventually replaced by concrete tanks, and fermentation now takes place in stainless steel.
Cigales is northwest of Madrid, and the Cigales wine region has its own D.O. (Denominación de Origen). The Lágrima Rosado, or Rosé, is 70% Tempranillo (called Tinta del País locally), 15% Garnacha (Grenache), and 15% Verdejo, a white wine grape. While most French rosés are made only from red wine grapes, Spanish rosés sometimes have white wine blended in for freshness, acidity, and also to preserve the wines longer. Especially those made in a hotter climate. Many red wines in Castilla and León (the part of Spain where Cigales is) used to be made with a little added white wine for the same reason (although these days most producers prefer to add tartaric acid, which Hiriart doesn't do.)
Rosado wines are extremely popular in Cigales, and are a favorite accompaniment to seafood dishes year round, even though Cigales is pretty far from the ocean. We'd like to think the popularity of rosé has something to do with the name of the area -- Cigales is the French word for cicada, a symbol of Provence, where people also drink a lot of rosé. On the other hand, once you try it, maybe no explanation is necessary other than it's just good wine!
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||Cigales Rosado (Rosé) Wine
||Tinta del Pais (Tempranillo)
||Bodega Hiriart (Cigales, Spain)
||Drink now or hold up to 2 years
||13.5% by vol
Fish and seafood, poultry, salads, mild cheeses, Thanksgiving food