Description
Cote de Beaune
and Cerretta of Serralunga d’Alba
Grolleau Noir (These are the vines that Olivier used to use to make the le Cousin grolleau)
It was pressed after about 20 days on skins directly to 30+- year-old 35hL French foudre where the wine aged for 8 months
2024 Cati Ribot Mallorca Son Llebre Ve D'Avior Blanc, Balearic Islands Spain Claridad Cote de BeauneGir Ros and Malvasa de Banyalbufar from Cati's own finca Son Llebre vineyard on Cal Vermell (the local iron rich clay calcareous) soils. After a harvest by hand, the grapes spend a short time on the skins, pressed pneumatically and fermented in stainless steel with temperature control. After fermentation the wine is racked where rests in tank for a further 6 months before being bottled without any added sulfur (at any moment in the process),
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