A winery specialising in Corpinnat (formerly Cava), and they do it so well. The third, fourth, and fifth generations are now at the helm, and little has changed in their labour-intensive winemaking methods. They have converted all fifty hectares to biodynamic viticulture. After bottling, the wines are aged in the cellars for 30 to 120 months. Every 14 months, the bottles are shaken for flavour development, and the bottles are disgorged by hand without freezing the neck.
Description: Elegant, no dosage, beautiful deep colour, seductive red fruit, soft and broad, fine acidity and depth.
Pairs well with: Aperitif, lobster, and great with snacks such as oysters and fresh cold dishes.
Fun fact: This wine is partly fermented in wood and partly in steel tanks.