Fizzy, fresh, dry, well-balanced with a fresh entry and just the right amount of bubbles, long and pronounced finish.
 
ANCESTRAL METHOD: The grapes are pressed with their stems and the must and fermented with native yeast. It is bottled until Summer where it continues to ferment. The bottles rest “sur lie” (meaning, resting with the dead yeast cells inside each bottle) which adds complexity. The dead yeast cells are collected in the neck of the bottle (through a process called “riddling“) and removed from the bottle (through a process called “disgorgement“). 
 
Vintage: 2022 Variety: Origin: Monastrell Origin: Murcia.
340 bottle production per year