Celler Jordi Miró – Naturalment Ancestral by Andrea Miró – DO Terra Alta

A pied de cuve is prepared in the vineyard using the grape’s own yeast one week before harvest. The grapes are pressed directly and the pied de cuve is added to the must to ferment. It is bottled before fermentation finishes so that it concludes inside the bottle and retains the carbonation.

Tasting note: fine nose of yeast and ripe apple; on the palate, silky bubbles, notes of ripe apple and lemon, balanced acidity and a long finish.