# Croac Croac Rosado (2021)

- **Producer:** Clos Lentiscus
- **Colour:** rosé
- **Type:** still
- **Grapes:** Ull de Llebre, Xarel·lo Vermell
- **Region:** Catalonia, Spain
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €20
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** raspberry, redcurrant, strawberry, grapefruit, orange, herbaceous

## About this wine

Clos Lentiscus is situated at the historic 14th-century Can Ramon farmhouse in Sant Pere de Ribes, nestled within the Massís del Garraf sub-zone of Catalonia. Restored in 2001 by Manel Aviñó and his family, the estate is dedicated to biodiversity and traditional viticulture. The name 'Clos Lentiscus' pays tribute to the native Mediterranean mastic tree (Pistacia lentiscus) that grows throughout the property, while the cuvée name 'Croac Croac' honors the local frogs inhabiting the estate's natural water ponds. The vineyards are farmed according to biodynamic principles and planted on shallow, sandy calcareous limestone soils rich in marine fossils.

## Interesting facts

- The name 'Croac Croac' pays tribute to the vocal frogs inhabiting the estate's natural water sources in Garraf Natural Park.
- Manel Aviñó eliminated all added sulfur from his winemaking after his wife was diagnosed with stomach cancer.
- The winery is named after the native Mediterranean mastic tree, Pistacia lentiscus, common to the local landscape.
- Bottled in a generous 1.0-liter bottle, known in Spain as a 'litrona'.

## Food pairing

The high, crisp acidity and light body of this natural rosé make it an exceptional partner for delicate proteins, fresh seafood, and raw preparations. Citrus-driven and tomato-based dishes match the wine's vibrant lift, while light cured meats contrast wonderfully with its clean, saline finish without overwhelming its light frame.

## Wine making process

Croac Croac Rosado is produced in a traditional Spanish clarete co-fermentation style. The red grape Ull de Llebre (Tempranillo) and pink-skinned Xarel·lo Vermell are co-harvested manually at identical ripeness. The grapes undergo joint direct pressing followed by spontaneous alcoholic fermentation using indigenous yeasts in stainless steel vats. The wine ages for 8 months in stainless steel tanks to preserve fresh natural fruit expression. Bottled unfiltered and unfined without any added sulfur dioxide in a traditional 1.0-liter format.