Winemaking

Manual harvest. Direct pressing of whole grapes and fermentation concrete deposits using indigenous yeast. The fermentation ends in the bottle allowing carbon dioxide to be produced by the natural sugars found in the grapes (méthode ancestrale, also known as “Pét-Nat”). No filtration or added sugars.

Tasting notes

Delicate and elegant expression of Parellada grape variety. Citrus aromas, green apple and blossom. On the palate it is creamy, along with scents of freshly cut cereals Surprising acidity and verticality.

Food pairing

Sashimi, fried fish, classic or vegetarian eggs Benedict, croquettes.