Andrea Miró – Naturalment Blanc

A week before the harvest, the pie de cuba is prepared in the vineyard, allowing the grape’s own yeast to “develop”. When the grape enters the winery, it is kept on the skins for 24 hours at a low temperature. It is then pressed and inoculated with the pie de cuba. Fermentation takes place in a stainless steel tank. Before bottling, it is clarified and slightly filtered, which is why sediments can be found.