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100% Macabeo planted in 1968 on calcareous soils. The vineyards face north, shielding the grapes from the blistering sun, preserving freshness and keeping acidity levels high. After manual harvest, the grapes are directly pressed and ferment in stainless steel, then transferred to oak barrels. Once bottled the wine ages on its lees for a whopping 4 years before disgorgement with zero added sugar, then released.
Out of the bottle there's a delicate, Champagne-like pearlescent mousse with aromas of white peach, meyer lemon, apricot, marzipan and fresh baked puff pastry. The ultra-dry palate is textural and concentrated from the long aging, but still has piercing freshness, detail, and a mineral limestone cut only found in the world's top sparkling wines. A remarkable, genre-defying wine.
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