2021 Oriol Artigas 'La Rumbera', Catalonia, Spain Sandy Giovese The 2019 Grolleau macerates for

The 2019 Grolleau macerates for 10 days

Each parcel underwent meticulous sorting and separate vinification with indigenous yeasts

fermentation with wild yeasts

2018 Matthieu Barret Domaine du Coulet 'Black Flag'

Fermentation is spontaneous with indigenous yeasts

2021 Oriol Artigas 'La Rumbera', Catalonia, Spain Sandy Giovese The 2019 Grolleau macerates for100%l Pansa Blanca from 7 plots on sandy granitic soils. half of the grapes were destemmed and crushed and macerated on the skins for 3 4 days; the other half was destemmed and macerated without crushing for 9 days. Fermented and rested in stainless steel. From the importer