Celler Jordi Miró, Textures de Garnatxa – Naturalment Ancestral by Andrea Miró – DO Terra Alta
Sparkling white Grenache made with the ancestral method. Made with local yeast and low sulfur.
Elaboration: A foot of vat is prepared in the vineyard with the yeast’s own yeast one week before the harvest. When the grapes are introduced, they are pressed directly. The vat foot is added to the must in the tank for fermentation. It is bottled before the end of the fermentation so that it ends up in the bottle and retains the carbonate. It is disgorged and covered again with sheet metal.
Tasting note: Nose slightly closed, showing a fine character of yeast (bread crumbs) and ripe apple. Although it is a bit neutral at first, it looks fine in the mouth, with bubbles that fill the mouth without being aggressive, achieving a silky texture. Again the ripe apple and a note of lemon are found. Medium acidity but with balance. The surprisingly long and well-defined ending.