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Clos Lentiscus
Vino de España181.61 SEK
172.53 SEK/ud (-5%)
Showing 1 to 16 of 176 (11 Pages)
Buy Ancestral and crazy wine
Ancestral sparkling wines are naturally produced and handcrafted by the ancestral method and that differs from the traditional method used to make Cava, Sekt or Champagne. This is a method that has become evident through development of natural wines so fashionable today. They are also called Pét Nat or Pétillant Naturel in France.
For the obtaining of ancestral sparkling wines, the wine must start the alcoholic fermentation in stainless steel tanks with temperature control. After spending most part of the fermentation, the wine must be stabilized by applying cold and finally the bottles are filled with the remains of yeast and residual sugar in order to reactivate the activity of the yeasts in the bottle during the next months. At the end of the fermentation can remain leftovers in suspension causing turbidity and a wine that may not have completed the total fermentation (semi-dry). It is rare that the ancestral wines undergo a disgorgement before their commercialization. From this process the wine has gained the reputation of having a careless, spontaneous and informal character and sometimes even with presence of defective aromas characteristic of the fermentation.
They are frothy white, pink and red with little alcoholic content between 5 and 11.5ºC (41 and 52.7ºF), which have a dry or slightly sweet track which stand out for their young, fun, primary, fruity, fresh and sweet character. For their simplicity and short aging, these wines express very well the varietal character being a good choice for the fans of the natural wines.
They are ideal for drinking fresh between 6 and 8ºC (42.8 and 46.4ºF) and quenching the thirst of summer accompanied by blue cheeses, soft paste ripened cheese, sausages, spicy Asian food, pickles and desserts with citrus.
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181.61 SEK
172.53 SEK/ud (-5%)
Buy Ancestral and crazy wine
Ancestral sparkling wines are naturally produced and handcrafted by the ancestral method and that differs from the traditional method used to make Cava, Sekt or Champagne. This is a method that has become evident through development of natural wines so fashionable today. They are also called Pét Nat or Pétillant Naturel in France.
For the obtaining of ancestral sparkling wines, the wine must start the alcoholic fermentation in stainless steel tanks with temperature control. After spending most part of the fermentation, the wine must be stabilized by applying cold and finally the bottles are filled with the remains of yeast and residual sugar in order to reactivate the activity of the yeasts in the bottle during the next months. At the end of the fermentation can remain leftovers in suspension causing turbidity and a wine that may not have completed the total fermentation (semi-dry). It is rare that the ancestral wines undergo a disgorgement before their commercialization. From this process the wine has gained the reputation of having a careless, spontaneous and informal character and sometimes even with presence of defective aromas characteristic of the fermentation.
They are frothy white, pink and red with little alcoholic content between 5 and 11.5ºC (41 and 52.7ºF), which have a dry or slightly sweet track which stand out for their young, fun, primary, fruity, fresh and sweet character. For their simplicity and short aging, these wines express very well the varietal character being a good choice for the fans of the natural wines.
They are ideal for drinking fresh between 6 and 8ºC (42.8 and 46.4ºF) and quenching the thirst of summer accompanied by blue cheeses, soft paste ripened cheese, sausages, spicy Asian food, pickles and desserts with citrus.