From optimal south-facing sites and temperatures moderated by altitude and sea breeze these Syrah grapes are collected at just the right time by hand. 4 hours skin maceration with 1st and 2nd fermentations via native yeasts. It then spends 60 months in bottle with fine lees.
Intense aroma of ripe red berry fruits and a strong mineral line too. On the palate its also quite fresh and fruity.
Really elegant bubbles.
Located in Garraf Mountains in Catalonia, Spain is Clos Lentiscus, led by father/daughter duo Manel & Núria Aviñó.
At the geographical centre (longitude and latitude is on each bottle) of the Clos Lentiscus estate is a Mastic Tree that is over 1000 years old. It has stood witness to the long history of the property. The farm of Can Ramon was founded in the 14th century but wasn't until 2001 that it's main focus became it's 22ha of vines.
The vines are organically and biodynamically farmed, manually harvested and are of mostly local indigenous species including Xarel-lo, Red Xarel-lo, Malvasia de Sitges, Sumoll, Samsó (Carignan) and Tempranillo.
The farm also tends to bees and sheep that provide multiple functions including honey and fertiliser (and lawn mowing).
All the traditional method wines get light oak barrel ageing and a minimum of 20 months in bottle. No commercial yeast, hand disgorged without addition of sugar, stabilizers or preservatives.