A blend of 50% Xarel·lo Vermell, 25% Bastard Negre, 25% Sumoll. This wine is produced in a vin gris style (vinifying black (red) grapes via a white wine production method), capturing the intense aromatics and acidity of these grapes without the tannins or red fruit flavors of the varieties. Initial fermentation is completed in stainless steel tanks, separating varieties and soil types. Secondary fermentation occurred in bottle and aged for a minimum of 48 months on the lees. There is no dosage added, so this bone dry cuvée highlights the natural texture and flavors of the three varieties. Only 7900 bottles were produced, with the disgorgement date noted on the back label.
Note that the 2015 vintage has not been reviewed. Please find these reviews of the previous vintage:
2014 - 93 Points, Josh Raynolds, Vinous Media – “Limpid, onion skin-hued gold. Powerful, spice-accented red berry, orange zest, buttered toast and floral scents are underscored by an intense mineral nuance. Broad, chewy and focused on the palate, offering deeply concentrated citrus fruit, red berry and spicy ginger flavors. Hints of smoky lees and chamomile build on the back half. Powerful yet lithe in character, displaying superb finishing thrust, energy and mineral-driven persistence. (aged for 42 months on its lees and bottled with no dosage)"