From the importer -
A blend of Macabeu and Xarel-lo from two adjoining parcels. The grapes are wild yeast fermented in stainless steel tanks and old 225L French oak barrels, and bottled before primary fermentation has completely finished (with about 20g/L residual sugar) in the métode ancestral style. This is a lively, precise, clean, and very mineral pet-nat, ideal for fresh seafood and poultry dishes, grilled vegetables or just sharing with friends.
