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+ GRAPES: 50% Xarel-lo + 25% Macabeu + 25% Parellada. Sourced from estate vineyards in Catalunya, Spain. Sustainably grown on limestone soil.
+ PROFILE: Bracingly dry, medium body, zesty acidity. Persistent bubbles make this a lovely celebratory toast, or an up-leveled spritz-maker. Lemon, white stones, toasty almond, mineral backbone.
+ FUNDAMENTALS: All stainless steel tank fermentation. Made in method champenoise, like Champagne, with secondary fermentation taking place in the bottle. The wine spends 12 months on the lees, imparting character and texture. Zero dosage, with finished RS rolling in at fewer than two grams. Bone dry, indeed.
+ FUN FACT: Conquilla is Catalan dialect for ‘shell’ - the name is an homage to the fossil-rich sedimentary limestone soils of the Penedès.