100% organically-farmed Xarel-lo Vermell from estate vineyards. Before the alcoholic fermentation is completed, the wine is put into bottle, where it finishes fermenting. The resulting trapped CO2 gives the wine a soft, frothy pétillance. The wine is disgorged and bottled under cork and cage without additional sulfur. In Catalunya, this technique is called ancestral, though most people know it as pét-nat.