Vinestar, Ancestral (2024)

A blend of 60% Xarel•lo and 40% Macabeu at an altitude of 300m above the sea, located on 5ha of estate land in Can Rossell de la Serra, in Bitlles river valley of the Penedès. Deep silty soils with carbonate calcium and rock pebbles on the surface and farmed with regenerative viticulture and principles of biodynamic viticulture. Hand harvested, whole bunch press, a 48-hour racking to clarify the must and eliminate impurities, allowing the natural characteristics of the grapes to stand out in the wine. Spontaneous fermentation at controlled temperatures between 14° and 16°C, and finish the first fermentation inside the bottle, with the aim of achieving a creamy and integrated bubble. Disgorged manually and bottled with natural cork and staples to close. Riki & Ariadna, the young winemaking couple with a long history working as ecologists and sommeliers before buying their farm, are obsessed with bubbles and only produce sparkling wines in the ancestral method with the least amount o