Very dark and intense pink colour. Very bright with purple hints. On the nose we find lots of blackberry, ripe cherry and blueberry. More complex entry than expected for a sparkling wine in its first moment. It fills the whole mouth as if it were a fruit cocktail. An acidic finish lengthens the first sensations. A very complete balance between carbon dioxide and complexity in the mouth.
A very gastronomic wine to accompany a whole meal.
A sparkling wine that surprises with its density and personality. It invites you to drink while eating and surprises for being a rosé with a lot of colour. The first time we made it, it may have seemed like the "ugly duckling" of the group, but after just the first sip it became the most elegant "swan" imaginable. To be repeated tirelessly.
| Alacant Bouschet (a cross betweeen Petit Bouschet and Garnacha). |
| Ancestral method (single fermentation sparkling wine). Fermentation starts in the stainless steel tank and when it reaches a certain density, it is bottled so that the fermentation finishes in the bottle, thus generating the carbon dioxide that characterises a sparkling wine. |
| Once finished, the bottles are placed upside down to concentrate the lees in the neck of the bottle. The bottles are then manually disgorged at room temperature to remove them. |
| No added nutrients, yeasts or enzymes. No added sulphites. |
| All actions are done using gravity. Racking, tank changes, etc. For us it is essential not to use any type of pump in the process, thus avoiding any type of oxidation. |
In the vineyard we work according to the biodynamic calendar and in the winemaking process as well. We always work from observation and sensitivity. Every day we visit the "wine room" to check the temperature, density and evolution of the wines. We taste the wines during their evolution and evaluate any action based on all our senses. It is essential for us to connect with our wines and to be able to see what they need at any given moment.
