Wine

Hand-harvested, estate grown Barbera from 35+ year old vines, tank fermented. Sweet & sour cherries, wild strawberries, all around fresh and fizzy fun.

Delicate frizzante fermented in stainless steel. Floral, honeyed, and aromatic, with hints of chamomile and lime. Organic.

Alcoholic fermentation in old barrels and stainless-steel tank. Different vintages are aged and blended using a solera system since 2007. Bottle fermentation, lees contact for at least 18 months, dégorgement. Classic method.

95% Palomino from a 25 year old plot in Macharnudo aged for a year under flor, and 5% Pedro Ximenez from a ten year solera.

Sustainably and organically farmed co-op picpoul . Citrus, salt, green garden herbs, delicious.