Clos Lentiscus4
About
Clos Lentiscus is a biodynamic winery located inside the Garraf Natural Park south of Barcelona. Run by Manel Avinyó and his family, the estate focuses on indigenous Catalan varieties such as Sumoll, Xarel·lo and Malvasia de Sitges. The vineyards are farmed biodynamically near the Mediterranean coast and the wines are made with minimal intervention, often bottled without added sulphur. Clos Lentiscus is particularly known for natural sparkling wines made using ancestral methods as well as distinctive still wines from old vines.
In store4
Perill Negre
Catalunya, Spain
Old-vine Sumoll from a 16th-century estate southwest of Barcelona. Wild berries, leather and herbs, softened by long ageing in barrel and bottle. A gentle pétillance keeps it fresh and alive. Decant if you prefer it still.
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Croac Croac Rosado
Sant Pere de Ribes, Penedès, Catalunya, Spain
Ull de Llebre and Xarello Vermell from sandy limestone soils, hand harvested and pressed straight into stainless to ferment and age over 8 months on the lees. A ripple of red and black fruits animates the nose; compact structure, toothsome bitterness, and digestibility at just 11% make perfect sense of the litre format.
45
C'est la Vie
Sant Pere de Ribes, Penedès, Catalunya, Spain
Parellada planted in 1976 on the estate's sandy, calcareous soils at approx 250 masl. Hand harvested, pressed straight into amphora where it fermented and aged for 9 months. Pure and refreshing at just 9.5%. 1 litre bottle.
45
Perill Blanc
Sant Pere de Ribes, Penedès, Catalunya, Spain
Whole clusters begin fermentation over 15 days in amphora, before pressing and returning to ferment and age in the same amphora for 7 months. A superb example of the variety, combining power and lightness with a winsome Mediterranean charm.
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