2024 Cati Ribot Ve d'Avior 'Son Llebre' Tinto Balearic Islands, Spain Crotin 1897 The hectare of vines

The hectare of vines

Four week long fermentation with native yeast - no malolactic fermentation

high up in the Alps

Pierre likes to use both 228L and 350L barrels and prefers the wines to age slowly

full of musk

2024 Cati Ribot Ve d'Avior 'Son Llebre' Tinto Balearic Islands, Spain Crotin 1897 The hectare of vinesEscursac, Callet and Callet Negrella from a single name sake vineyard grown on Cal Vermell (the local iron rich clay calcareous) soils. Fermentations are in a mix of steel vat and amphora and carried out whole berry with 30 40 day maceration. The wine rests in 4th use 500 liter barrel for 4 months and a further 2 months in steel before being bottled without any added sulfur (at any moment in the process), stabilization or filtration.