Varieties: 100% Escursac.
Vineyard: From vines outside Cati Ribot’s bodega planted in 2006, with a small portion purchased from a neighbor’s younger organically farmed vines. 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 grapes fermented using carbonic maceration in stainless steel tank, then pressed into a mix of ceramic tinaja, stainless steel tanks, and used French oak barrels, where it rested for 10 months before blending and bottling without fining, filtering or addition of SO2.
