Varieties: Escursac and Fogoneu.
Vineyard: From vines outside Cati Ribot’s bodega planted in 2006. Cati’s finca has been certified organic since 2012 and treated with biodynamic methods since 2014. The area is 92m above sea level and vines are planted on Can Vermell (iron-rich calcareous clay) soils.
Vinification Method: The Escursac grapes were destemmed and macerated on the skins briefly before they fermented with native yeasts in stainless steel tank until dry. Then, a small amount of unfermented free-run juice from late-harvested Fogoneu was added to the wine to start a second fermentation, first in tank and then in bottle. Disgorged in the spring. No fining, filtering or addition of SO2. Bosquet is a Mallorquin word for a “troublemaker” or “good-for-nothing.” Label art by Cati’s daughter, Neha.
