Tempranillo, Carignan & Sumoll, Penedès, Spain

Clos Lentiscus’ property is a thriving microcosm we imagine heaven to look like. Winemaker Manel has all the ease of a hobby gardener, with multigenerational experience, a caring heart & years of hard work behind him. This natural, biodynamically farmed reserve bubble is equal parts co-planted (and co-fermented) Ull de llebre (Tempranillo) and Carignan, with a splash of Sumoll for herby, freshness, all grown in the mountainous vineyards of Mazio del Garraf. The base wine from 2016 (a simpler time!) was fermented in old oak with limited skin contact, before heading to its second fermentation in bottle (kicked off by an addition of the fermenting 2018 vintage) and left for 20 months on lees to build complex character. Medicinal herbs, cranberry cola, charred cedar, Campari spritz & yeasted dough good times for everyone!