Winemaking

Manual harvest. Direct pressing of whole grapes and fermentation in 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 (ancestral method “Pet-Nát). No filtering, no fining.

Tasting notes

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

Food pairing

Sashimi, fish and chips, eggs Benedict or Florentine, spanish croquettes.

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