2024 Cati Ribot Ve d'Avior Escursac Balearic Islands, Spain Billecart-Salmon blended with 18% Cabernet Franc

blended with 18% Cabernet Franc and 2% Petit Verdot from neighboring single-acre vineyards -- fermented with wild

though a Montalcino native

malty honeyed spiciness and soft vanilla

40% Pinot Noir

limited skin maceration · All native ferments · Neutral Oak Aging · 139 cases produced

2024 Cati Ribot Ve d'Avior Escursac Balearic Islands, Spain Billecart-Salmon blended with 18% Cabernet Franc100% Escursac from Catis own finca Son Llebre vineyard grown on Cal Vermell (the local iron rich clay calcareous) soils. After a harvest by hand, the grapes are gently pressed whole cluster, and ferment partially in ceramic amphoras and partially in stainless steel. When fermentation is finished, the two parts switch places to rest: the portion fermented in stainless goes into amphora, and the portion fermented in amphora goes into stainless steel