This wine is a blanc de noirs style sparkling made of 100% Sumoll from a biodynamically farmed single vineyard planted in the 1930s in the Garraf National Park, just south of Barcelona, on sandy calcareous soils. Grapes are manually harvested and spontaneously ferment with native yeast in stainless tanks. The second fermentation is spurred by rosemary honey from the Clos Lentiscus estate apiary, which adds a honeyed essence (yet the wine is bone dry) to the palate of tart red fruit and complex aging notes from the minimum 30 months on the lees before disgorgement with no dosage or added sulfites. Production is limited.