100% Sumoll fermented with indigenous yeasts partially in tank and finished in bottle. The finished wine comes out at 10.2% alcohol at bone dryness with 6.2 atm of pressure. Made entirely without additives; unfined and unfiltered.
50% Moscatel, 30% Macabeo and 20% Parellada fermented spontaneously in tank to 10.2% alcohol at dryness. Zero winemaking additives, including sulfur. Unfined and unfiltered.