Guanajuato, Mexico. 100% Macabeo from a parcel of 15-year-old vines planted on silty clay-loam soils. Grapes were destemmed, foot-crushed, and fermented and macerated on the skins for one month, before racking off the skins to rest for 6 months, on the lees, in the same amphoras before bottling. No SO2.
Celler Frisach, "L'Abrunet Rosato" 2021
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Mas Candi, "Segunyola, Brut Nature" 2016
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Domaine Rijckaert, "Les Sarres (Savagnin)" 2020
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Domaine Rijckaert, "La Rouge" 2020
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Domaine de la Loue, "Savagnin, Arbois Pupillin" 2019
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