Giró Ros and Malvasía de Banyalbufar from Cati's own finca Son Llebre vineyard on Cal Vermell (the local iron-rich clay-calcareous) soils. After a harvest by hand, the grapes spend a short time on the skins, pressed pneumatically and fermented in stainless steel with temperature control. After fermentation the wine is racked where rests in tank for a further 6 months before being bottled without any added sulfur (at any moment in the process), stabilization or filtration.

The culture at Cati’s well-ordered and immaculate bodega is vibrant and inspiring, as she and Charlie and Eloi and Jaume experiment with newly revived grape varieties, natural fermentation methods, and novel vessels. They share vineyards and grapes, and work in distinct ways in the cellar while simultaneously embracing their collaborative environment and combined knowledge and perspective. While Cati’s finished wines are mostly blends of grapes from multiple parcels, she ferments these separately, hoping to bring out the character of each site and each variety. And there’s new ideas and dreams for the future, including collaborative experiments involving different techniques, like carbonic maceration, cofermentations of red and white grapes, and a novel approach to crafting methode ancestrale sparkling wines. It all lends the space an incredible sense of possibility: Cati’s bodega is a collaborative workshop, the home base of four hardworking, innovative winemakers and farmers and the wellspring from which come some of the most exciting wines being made in Spain today – all hail the Queen of Escursac!