De Nit Rosat

The grapes come from the La Barbera, La Plana and El Viader plots, with deep, calcareous, sandy-clay soils; the Monastrell comes from the lower Serral slope. The grapes are hand-harvested, gently pressed using a pneumatic press and fermented in stainless steel tanks. Alcoholic fermentation takes place with wild yeasts, without malolactic fermentation. After blending, the wine undergoes a second fermentation in bottle and lees ageing for at least 18 months. The style is finely sparkling, fresh and lively, with wild fruit, citrus, Mediterranean herbs, brioche and subtle tannins.