50% Trepat and 50% Parellada from Conca de Barberà, Catalonia, Spain; light plus bodied and dry with notes of wild strawberry, white cherry, grapefruit rind, and yellow flowers, with a limestone minerality-driven backbone, bright medium plus acidity, and a clean elegant finish. Organic and Biodynamic

Unfiltered Wine Club October 2024:

"October and bubbles are like rainbows and sunshine - such a great pairing! We’re kicking things off with some Spanish Méthode Ancestral, the oldest form of sparkling wine production. Many of you hear the term “Pét Nat” or Pétillant Naturel, which is another term for the same method of adding bubbles to still wine. In a nutshell, the wine is bottled before fermentation has completed, and it continues to ferment to dryness in the bottle. This process leaves behind a ring of murky-looking sediment at the bottom of the bottle. Hailing from Conca de Barberà in Catalonia, Foraster’s Lilla is made organically and biodynamically from equal parts Trepat and Parellada, white and red grapes respectively. This wine kicks notes of white cherry, wild strawberries, grapefruit rind, and yellow flowers, with bright acidity and lingering stone on the finish. It’s pretty light in body making it perfect for a crisp Autumn day, and would be delicious before or after dinner with cheese and fruit, or by itself when your palate feels exhausted from heavier and denser wines or cuisine. Remember to pop the top of this and every Pét Nat slowly and carefully (open only when it’s fully chilled), and to give it a good 30 or so gentle swirls after opening it to integrate the sediment. This offers a richer mid-palate and generally a more complex drinking experience."