Clos Lenticus

This father daughter vigneron duo is harnessing the terroirs essence through their wines, which are grown on southern facing vineyards in the Parque Natural del Garraf surrounded by Mediterranean forests. The calcareous sandy soil of the vineyard is tended to adhering to strictly biodynamic practices, and when it comes to the cellar, they are using only wild yeasts or rosemary honey to ferment. To soothe their ever-constant need for experimentation, they use different vessels for vinification including dame Jeanne, roman amphora, steel tanks, and terracotta eggs. Their identity is rooted in producing soif (easy to drink) wines with present minerality and distinct identity, but their true love is bubbles.