Esparter 2017

I tasted again the sparkling 2017 Esparter, which was produced with Macabeo, cropped from a 2.1-hectare organic, dry-farmed vineyard planted in 1968 close to the sea, which gives it humidity and freshness. The grapes fermented with native yeasts in 3,000-liter oak foudre and stainless steel vats, where the wine was kept for eight months and then refermented in bottle with concentrated must. This time, I tasted from a bottle disgorged in February 2025, meaning it matured in bottle with the lees for more than seven years! It has a bright golden color and an expressive and nuanced nose with notes of baked apples, with a sensation of higher ripeness, toast and leesy notes, not terribly complex. The texture is silky from the very fine bubbles, given the extended contact with the lees. 13,099 bottles produced.