2024 Cati Ribot Ve d'Avior Escursac Balearic Islands, Spain Billecart-Salmon limited skin maceration · All

limited skin maceration · All native ferments · Neutral Oak Aging · 139 cases produced

7 years on the lees

Maturation: 11 months in French oak barrels (15% new)

malty honeyed spiciness and soft vanilla

and then another 4 months in stainless steel

2024 Cati Ribot Ve d'Avior Escursac Balearic Islands, Spain Billecart-Salmon limited skin maceration · All100% Escursac from Catis own finca Son Llebre vineyard grown on Cal Vermell (the local iron rich clay calcareous) soils. After a harvest by hand, the grapes are gently pressed whole cluster, and ferment partially in ceramic amphoras and partially in stainless steel. When fermentation is finished, the two parts switch places to rest: the portion fermented in stainless goes into amphora, and the portion fermented in amphora goes into stainless steel