A natural wine named after the blackbird that eats grapes and berries.
Terroir, production method and ripening: The grapes are picked by hand from the orchards owned by the family in Alella, at an altitude of 150-300 meters. The wine ferments spontaneously and macerates in large oak vats. After fermentation, the grapes are pressed and the wine is transferred to oak barrels, where it undergoes malolactic fermentation and matures for 3 months. Sulfur dioxide is not added to the wine at any stage.
Use: With roasted celeriac and tart plum sauce.
Description: Dark berry aroma. The dry taste is plushly soft, the tannins are pleasant and the whole is uncomplicated.