Thirst-quenching citrus is matched with the textural body that time on skins -‘Brisat’- and aging in old chestnut barrel brings to the party. There’s a complex aroma, with little floral notes of summer flowers wafting through. Find out more.
A grown-up style of pet-nat that blends Cava staples Xarel-lo and Macabeo in equal parts. After a brief two-day skin maceration, leaving the wine with a warm, golden glow, it is transferred to bottle in its primary fermentation and left to rest on the lees for two years before being disgorged.
It renders a wine of great depth that, beneath the lemon curd fruit, citrus oils and salinity, sits a rich base of brioche, with wonderful flinty notes of struck-match reduction on the nose and a lingering crackle of acidity. The bubbles are pinprick and fine, showing the potential of this style of fizz - a highly accomplished ancestral method sparkler delivering so much for the price.
Ignasi and his family farm 120 hectares of land in Penedes, just on the south side of Barcelona. 40 hectares is used for vines whilst they also grow cereal crops, olive trees and vegetables on the rest. Ignasi’s farm has been in the family for generations, and they combine both a beloved heritage with innovation. This estate is big to us here at Wayward, but it is managed without adding chemicals to the land, preserving and improving the whole ecosystem. Impressive stuff. These beliefs follow through to their winemaking, with no additional sulphites and with no filtration in the cellar, they are producing wine that speaks of their grapes, vintage, and terroir. We are confident that the past generations would approve of Ignasi’s natural winemaking techniques; or what they would have simply called in simpler times, ‘winemaking’.