Natty cava! Certified organic, practicing biodynamic. Monastrell and Garnacha from clay-limestone soil. The grapes are hand-harvested and briefly macerated with the skins, followed by fermentation in concrete. The wine is racked and bottled and rested on the lees for 15 months. Secondary fermentation occurs in bottle. Disgorged and given a touch of SO2.
Escoda-Sanahuja, "Nas del Gegant (Rosado)" 2020
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La Zafra, "Tinto NU" 2019
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Partida Creus, "VN" 2019
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Ramón Jané, "Baudili" 2020
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