2024 Cati Ribot Ve d'Avior 'Son Llebre' Tinto Balearic Islands, Spain Bruyere & Houillon Vinification: Spontaneous alcoholic and malolactic

Vinification: Spontaneous alcoholic and malolactic fermentations with no added SO2

Rarely seen outside of Styria

followed by six to twelve months in glass-lined cement vats before resting in bottle for an additional year before release

This began with the 2012 harvest with the “Les Robarts” from Cramant which was disgorged and released in late 2017 for the first time

2024 Cati Ribot Ve d'Avior 'Son Llebre' Tinto Balearic Islands, Spain Bruyere & Houillon Vinification: Spontaneous alcoholic and malolacticEscursac, Callet and Callet Negrella from a single name sake vineyard grown on Cal Vermell (the local iron rich clay calcareous) soils. Fermentations are in a mix of steel vat and amphora and carried out whole berry with 30 40 day maceration. The wine rests in 4th use 500 liter barrel for 4 months and a further 2 months in steel before being bottled without any added sulfur (at any moment in the process), stabilization or filtration.