Cati Ribot, Ve dAvior Son Llebre Blanc (2024)

Gir Ros and Malvasa de Banyalbufar from Cati’s own finca Son Llebre vineyard on Cal Vermell (the local iron-rich clay-calcareous) soils. After a harvest by hand, the grapes spend a short time on the skins, pressed pneumatically and fermented in stainless steel with temperature control. After fermentation the wine is racked where rests in tank for a further 6 months before being bottled without any added sulfur (at any moment in the process), stabilization or filtration.