2024CatiRibotVed’AviorEscursacBalearicIslands,Spain

<p>100% Escursac from Cati’s own finca Son Llebre vineyard grown on Cal Vermell (the local iron-rich clay-calcareous) soils. After a harvest by hand, the grapes are gently pressed whole cluster, and ferment partially in ceramic amphoras and partially in stainless steel. When fermentation is finished, the two parts switch places to rest: the portion fermented in stainless goes into amphora, and the portion fermented in amphora goes into stainless steel tank. Bottled without any added sulfur (at any moment in the process), stabilization or filtration.</p>