Before the alcoholic fermentation with native yeasts, the grapes macerate with their skins for 6 hours to extract the desired colour. Before the second fermentation, it rests for 6 months with its lees. The malolactic fermentation is spontaneous. After the second fermentation in the bottle, and a minimum ageing of 15 months, they perform the disgorgement without adding liqueur d'expédition.;
Organic, hand picked;
Fresh, light and aromatic sparkling wine. Attractive on the nose and very elegant in the mouth.
Made by Ramon Jane, his wife Merce Cusco and their friend Toni Carbo at Mas Candi, focusing on indigenous grapes, farming biodynamically and crafting their wines very creatively.