# Doolittle Oxy-Rosé (NV)

- **Producer:** Vinyes Tortuga
- **Colour:** rosé
- **Type:** still
- **Grapes:** Barbera
- **Region:** Catalunya, Spain
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €24
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** cherry, raspberry, redcurrant, rose, acetaldehyde, bread, butter, almond, hazelnut, walnut, dried cranberry, mushroom

## About this wine

Vinyes Tortuga is a natural wine project founded by Dido and Jurriaan Morsink in the rugged landscape of Rabós d'Empordà, Catalonia. Operating entirely on solar power and practicing biodynamic viticulture, they focus on producing pure, zero-additive wines that reflect their unique terroir. The 'Doolittle' cuvée is named in honor of Pixies' iconic album, reflecting the winemakers' passion for music. This particular bottling is a highly unusual expression of Barbera—a grape almost never seen in Spain—grown on ancient, mineral-rich schist soils near the Pyrenees.

## Interesting facts

- Made from 100% Barbera, an extremely rare grape variety to find planted in Spain.
- Aged 'under voile' (under a veil of yeast), a traditional Jura method rarely applied to rosé.
- The estate is named 'Tortuga' after the protected tortoises native to the nearby Albera natural park.

## Food pairing

The oxidative complexity gained from aging under voile, combined with Barbera's naturally high acidity, makes this wine exceptionally food-friendly. It thrives alongside rich, savory, and umami-dense dishes. The wine's nutty and earthy undertones perfectly complement cured meats, mushrooms, and aged cheeses, while its vibrant acidity cuts through the fat of duck or pork.

## Wine making process

This wine is crafted using wild fermentation with native yeasts and zero additions of sulfur, clarifiers, or filtration agents. The defining feature of its production is the aging process: it is matured in old oak barrels 'under voile' (under a veil of yeast, or sous voile), a traditional oxidative technique native to the Jura region. This biological aging protects the wine from rapid oxidation while imparting complex, nutty, and savory characteristics before it is bottled unfined and unfiltered.