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In 2001, Manel and his brother Joan began this ambitious project to recover the brilliance that the estate once enjoyed.... Their winemaking took a huge turn when Manel’s wife was diagnosed with stomach cancer. She could no longer drink the wines he made until he stopped using sulfur in any of his cuvées. Farming without the use of pesticides or herbicides and following the moon’s cycles for planting, pruning, harvesting and bottling, all wines fermented with native yeasts for primary and secondary fermentation in bottle and for the tirage on the sparkling they’re using rosemary honey from their own bees.