# Ve d'Avior Bosquet Sparkling Rosé (2024)

- **Producer:** Cati Ribot
- **Colour:** rosé
- **Type:** sparkling
- **Grapes:** Escursac
- **Region:** Balearic Islands, Spain
- **Style:** Natural
- **Alcohol:** 11.0%
- **Average price:** €20
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 6–8 °C
- **Aromas & flavours:** strawberry, raspberry, redcurrant, orange, herbaceous, biscuit, toast

## About this wine

Cati Ribot is a third-generation winegrower based in Santa Margalida, Mallorca. After studying sommelierie in Barcelona, she transitioned her family's estate, Bodega Galmés i Ribot, to organic and biodynamic farming, pioneering the recovery of endangered indigenous Mallorcan grape varieties. Launched in 2019, her personal project 'Ve d'Avior' (Mallorquin for 'from the past') focuses on natural, low-intervention winemaking. The name 'Bosquet' refers to a historic Mallorquin nickname for troublemakers, reclaimed by Cati to celebrate raw nature, with label artwork designed by her daughter, Neha.

## Interesting facts

- The wine name 'Bosquet' means 'troublemaker' in Mallorquin, reclaiming a historic local nickname.
- Cati Ribot is known as the 'Queen of Escursac' for reviving this rare, heat-tolerant native grape.
- Instead of standard Pet-Nat methods, secondary fermentation is triggered using late-harvested fresh juice.
- The front label features original artwork designed by Cati Ribot's daughter, Neha.

## Food pairing

The lively sparkling carbonation and vibrant acidity of this dry rosé pet-nat cut effortlessly through light oils, delicate fats, and seafood salinity. Its delicate fruit and herbal nuances complement fresh herbs, citrus marinades, and young artisanal cheeses without overwhelming subtle flavors.

## Wine making process

Grown in iron-rich calcareous clay soils (Call Vermell) at Finca Son Llebre in Santa Margalida, the 100% Escursac grapes are farmed biodynamically and hand-harvested. The fruit is destemmed and briefly skin-macerated before undergoing spontaneous fermentation with native yeasts in stainless steel tanks until dry. To initiate the ancestral method bottle fermentation, a small portion of unfermented free-run juice from late-harvested Escursac is added prior to bottling. The wine is aged on its lees, spring disgorged, and bottled unfined, unfiltered, and with zero added sulfur dioxide.