# B.R.O.T. Blanc Inicial (2023)

- **Producer:** B.R.O.T. Col·lectiu Biodinàmic
- **Colour:** white
- **Type:** still
- **Grapes:** Macabeo, Riesling
- **Region:** Catalonia, Spain
- **Style:** Natural
- **Alcohol:** 11.2%
- **Average price:** €14
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** lemon, grapefruit, apple, pear, peach, blossom, fennel, biscuit, bread

## About this wine

Blanc Inicial is produced by B.R.O.T. (Biodinàmica per la Recuperació de l'Origen i el Terroir), a collaborative biodynamic collective in Catalonia's Penedès region. Spearheaded by Ramón Raventós of Gleva Estates alongside winemaker Alex Ruiz Masachs and local viticultors like Florencia Sarda and Josep Massana, the project focuses on restoring the authentic expression of local terroirs through minimal-intervention viticulture. The 2023 vintage highlights a unique partnership between traditional Mediterranean Macabeo and cool-climate Riesling grown in the shadow of the Montserrat mountain range.

## Interesting facts

- B.R.O.T. stands for Biodynamic Recovery of Origin and Terroir, aiming to revitalize traditional Penedès viticulture.
- The Riesling component is sourced from the 'Sota el Pont' parcel, sheltered by olive trees at the foot of the Montserrat mountain.
- This wine avoids bâtonnage (lees stirring) entirely to maintain its electric, vertical tension and saline purity.

## Food pairing

The high acidity and distinct saline finish of this wine make it an exceptional partner for fresh seafood, shellfish, and light, herb-infused dishes. Its crispness cuts through the oiliness of tempura and fried fish, while its subtle texture balances light poultry and fresh goat cheeses without overpowering them.

## Wine making process

The winemaking process for the 2023 vintage emphasizes purity and minimal intervention. The Macabeo and Riesling grapes are harvested by hand and gently pressed without skin contact. Fermentation is carried out using indigenous yeasts to preserve the natural characteristics of the Alt Penedès micro-terroirs. Following fermentation, the wine undergoes extended aging on its fine lees without stirring (bâtonnage), allowing it to develop a subtle mid-palate texture while retaining its vibrant, linear acidity and clean, vertical structure.