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

Snazzy expression of Sumoll grape variety. Sour cherry and pomegranate aromas. On the palate it´s juicy and creamy along with a touch of rusticity. Good structure and long finish.

Food Pairing

Grilled salmon, smoked trout, falafel, roasted peppers, pizza, charcuterie boards.

Awards

L’Ancestral Rosé 2022: 91 – Robert Parker

L’Ancestral Rosé 2021: 90 – Robert Parker, Gold Medal – Premis Vinari