El Corral Cremat

The grapes come from the Corral-Cremat group of parcels in the Ordal Mountains, at around 380–400 metres altitude, facing south and surrounded by forests. The shallow, stony soil contains limestone and calcareous nodules; the cool site favours slow ripening and high natural acidity. Picked by hand, pressed as whole bunches and processed under inert gas, the sparkling wine matured for ten years on its lees after traditional bottle fermentation. It shows yeast, brioche, pastry, wild flowers, herbs, yellow fruit and saline or stony nuances. On the palate it is full, dry and creamy, with fine bubbles, well-integrated acidity and a long finish.