Alicante, Spain. 100% Monastrell from 20–year-old vines. Grapes are destemmed, macerated on the skins for 24 hours, fermented with wild yeasts and rested in stainless-steel tanks before bottling unfined, unfiltered, with no 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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Suriol, "Brut Nature Rosat (Cava)" 2018
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