# Everything But The Kitchen Sink (2021)

- **Producer:** Núria Renom
- **Colour:** rosé
- **Type:** sparkling
- **Grapes:** Macabeo, Tempranillo, Moscatel de Alejandría, Merlot
- **Region:** Catalonia, Spain
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €27
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 6–8 °C
- **Aromas & flavours:** strawberry, plum, apricot, orange, ginger, white pepper, bread, brioche

## About this wine

Created by Catalan natural winemaker Núria Renom, Everything But The Kitchen Sink is a playful expression born out of an unpredictable harvest in Penedès. Formerly the head sommelier at Barcelona's famous Bar Brutal, Renom began making micro-production natural wines in 2014. To produce this cuvée, she gathered red and white grape varieties from trusted organic growers across the region, crafting a vibrant ancestral method sparkling rosé that reflects her low-intervention winemaking spirit.

## Interesting facts

- Winemaker Núria Renom was formerly the head sommelier at Barcelona's natural wine sanctuary Bar Brutal.
- The wine is an unconventional field-blend style Pét-Nat co-fermenting both red and white grape varieties.
- Bottled completely unfiltered with zero added sulfites, relying entirely on natural bottle fermentation for its delicate carbonation.

## Food pairing

The high, crisp acidity and fine bubbles of this sparkling rosé cut effortlessly through rich cured meats and oily fish, while its dry profile and vibrant fruit notes harmonize with delicate seafood, fresh tapas, and savory aperitifs.

## Wine making process

Hand-harvested grapes are sourced from clay-limestone vineyards in Penedès. Winemaking combines direct pressing of Tempranillo, 10 days of skin maceration for white varieties (Macabeo and Moscatel), and carbonic maceration for Merlot. Fermentation begins spontaneously with native yeasts in stainless steel tanks. The juice is blended and bottled while fermentation is still active to complete alcoholic fermentation in the bottle using the Método Ancestral (Pét-Nat). It ages 9 months on fine lees prior to disgorgement without added sulfites, fining, or filtration.