A surpisingly lifted wine from the normally hot and sunny Cotes Catalanes. Made by Jean-Philippe Padié in Calce, a star biodyamic producer known for playing music curated to each cuvee.
This wine is made from a blend of 45% Grenache Blanc, 45% Macabeu, and 10% Vermentino, all farmed biodyamically. After juicing via direct press, the must is fermented with indigenous yeasts. The wine is then aged half in foudre and half in stainless steel.
This unexpectedly light wine has notes of yellow apple, vichy catalan, flint, and lillies. Try it with mackerel, cesar salad, and chicken thighs!
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