# 7è Escumosos (2021)

- **Producer:** Celler 9+
- **Colour:** rosé
- **Type:** sparkling
- **Grapes:** Sumoll, Macabeo
- **Region:** Catalonia, Spain
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €13
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 6–8 °C
- **Aromas & flavours:** apple, plum, grape, violet, orange, biscuit, brioche

## About this wine

Celler 9+ is located in La Nou de Gaià, near Tarragona in Catalonia, just a few kilometers from the Mediterranean coast. Founded by winemaker Moisès Virgili i Rovira, the estate spans over 35 hectares of organic vineyards, olive trees, and carob trees. The winery's name pays homage to its home village, where 'Nou' means both 'New' and the number '9' in Catalan. The '7è' label designates the seventh bottling in their experimental series of low-intervention wines, combining local indigenous grapes grown on poor sandy loam and calcareous soils under the cooling influence of the sea breeze.

## Interesting facts

- The winery's name Celler 9+ pays tribute to its village, La Nou de Gaià, as 'Nou' translates to both 'New' and '9' in Catalan.
- The '7è' label indicates that this wine is the seventh creation within the producer's natural sparkling series.
- It is made via the ancient Pétillant Naturel method with zero added sulfites, relying purely on natural bottle fermentation.

## Food pairing

The high acidity and delicate bubbles of this natural sparkling rosé cut through light fats and rich seafood, refreshing the palate without overpowering subtle coastal flavors.

## Wine making process

Produced using the Ancestral Method (Pét-Nat), this sparkling wine is a blend of 60% Sumoll and 40% Macabeo. Grapes are manually harvested, destemmed, and gently pressed, with the must settling for 24 hours before spontaneous fermentation begins in stainless steel tanks using native yeasts at controlled temperatures of 14-15°C. Fermentation continues inside the bottle under crown cap, capturing natural carbon dioxide. The wine spends at least 12 months resting on its lees before manual clarification and disgorgement. It is bottled zero dosage as Brut Nature without added sulfites, fining, or filtration.