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Description
Escursac and Fogoneu. The Escursac grapes were destemmed and macerated on the skins briefly before they fermented with native yeasts in stainless steel tank until dry. Then, a small amount of unfermented free-run juice from late-harvested Fogoneu was added to the wine to start a second fermentation, first in tank and then in bottle. Disgorged in the spring. No fining, filtering or addition of SO2. Bosquet is a Mallorquin word for a “troublemaker” or “good-for-nothing.” Label art by Cati’s daughter, Neha.
