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Opt. exclusiva: Light-bodied, fruity, soft reds, perfumed, fresh, versatile, extremely quaffable Medium-bodied, concentrated reds; some wood, best drunk between 1 and 5 years of vintage Full-bodied, rich, tannic reds, usually with oak, meant to age and develop in time Food pairing: Grilled meats, rich pastas, carpaccio, ossobuco, lamb and caramelized peppers. Grilled chicken, pasta in spicy tomato sauce, small game birds, grilled veal and mushroom dishes. Today it is counted on stainless control, steel tanks of temperatures, total must cleaning and continent, selection of grape, control of the alcoholic, stripped degree correct, exclusive must use yolk, desfangado..., etc., and all this has caused a spectacular improvement of Spanish rose'e wines. Even in zones where tradition in the elaboration of this type of wine did not exist. In addition varieties of grape are being used that are used generally for the elaboration of red,most of the pink ones they come from red grapes or the mixture of white and red grapes, and are by halves between a typical vinificación in target and a typical one in red. That is to say, the pressed grape encuba so that to the few hours its fermentation begins. As of this moment the coloration is watched closely that is taking must and when it reaches the wished pigmentación (generally to the 24 or 48 hours) comes to bled or the separation by gravity from the solid part and the continuous liquid and the process as if it was a white wine.