Depth, delicacy, and balance combine with apple, cream, brioche, and excellent minerality.
Specifications
| ABV | 11.0% |
| Vinification | Whole-bunch pressing with low yields and slow fermentations at very low temperatures. |
| Élevage | Fine lees were carefully worked for 8 months in small tanks and barrels, until two weeks before bottling. In Principal, the proportion of base wines vinified in 500 L Allier oak barrels reaches 40%, adding greater depth and complexity. |
| Vineyard Soil | Limestone and clay, covered by vegetation. Vineyard Plots: Oliverà, Parxet, Central sector of the Macabeos |
| Harvest | Hand-harvested in 18 kg boxes, with overnight refrigeration to 6 °C before pressing. |
| Tasting Notes | The depth, delicacy, and balance combine with apple, cream, brioche, and excellent minerality. A dry sparkling, with less than 1.5 g/L of sugar in the dosage, would be classified as Brut Nature, though the winemakers choose not to use this terminology. |
| Cellaring | A wine with outstanding aging potential thanks to the uniqueness of its plots and meticulous winemaking. It can be enjoyed from disgorgement or stored for years, gaining in complexity and subtlety. |
| Additional Notes | The label and name refer to its central role within the project: the purest, most precise expression of the estate, crafted with the commitment and attention a unique vineyard deserves. |
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