Wine made from organic vineyards. Manual harvest in 15 kg boxes and a strict selection of grapes in the vineyard. The grapes are then refrigerated in a cold room for a few hours to obtain aromatic precursors. Then they are destemmed and go into a short maceration with the skins to be gently pressed afterwards. It initiates the wild fermentation process with native yeast in stainless steel tanks and it’s bottled before fermentation finishes, trapping the carbonic gas in the bottle. It will age at least 5 months with its lees. Finally, it is disgorged manually to remove the sediments.
Sparkling rosé wine made with 100% Monastrell. Production is limited, 2800 bottles. With an alcohol content of 11% vol.