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Dasca Vives Ancestral Pet Nat 2020
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This is a bubbly wine imageDasca Vives Ancestral Pet Nat 2020

$23.46$18.95
 
Organic, Natural, Biodynamic, Micro-Production, Vegan

80% Cartoix (Xarel-lo) and 20% Macabeo. Notes of green apple and orange blossoms, giving way to a long finish of Spanish Flan, cashews, and hops. Delicious and refreshing with intensely crispy bubbles. Spontaneous fermentation in stainless tanks at 19C. One year on the lees.

Dasca Vives is a family farm located just south of Barcelona and 20 kilometers from the Mediterranean Sea in an area of Catalonia known as the Alt ... read more
Item ID: #44368
Location at store:58d
Size: 750mL (bubbly)
Closure: Cork
Alcohol by vol: 12.5%

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Item Description

Organic, Natural, Biodynamic, Micro-Production, Vegan

80% Cartoix (Xarel-lo) and 20% Macabeo. Notes of green apple and orange blossoms, giving way to a long finish of Spanish Flan, cashews, and hops. Delicious and refreshing with intensely crispy bubbles. Spontaneous fermentation in stainless tanks at 19C. One year on the lees.

Dasca Vives is a family farm located just south of Barcelona and 20 kilometers from the Mediterranean Sea in an area of Catalonia known as the Alt Camp. Josep Dasca and Alba Vives a forestry engineer and agricultural engineer/enologist, have converted the family land where they were raised completely to biodynamic farming principles. Dasca Vives wines are rare, beautiful, and truly artisanal.

The vineyards of Dasca Vives are home to vines as old as 65 years and produce magnificent wines from native varieties such as Macabeu, pre-phylloxera Vinyater, and a local strain of Tempranillo called Ull de Llebre, to name a few. International varieties such as Garnacha and Cabernet Sauvignon are also grown and blended into varying styles of spicy reds in addition to this playful sparkling Petillant Naturel (known as Ancestral Spain) made from the local Cartoix grape.

The wines of Dasca Vives are treated with the same respect in the winery as in the vineyards, allowed to ferment naturally with the yeasts on the skins, sparing use of sulfites to maintain freshness, and malolactic fermentation is allowed to occur when the temperature in the cellar dictates.

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