An ancestral, an old man who looked at the sky and a guitar

Marc Colomé's great-grandfather, named Cristóbal (his father also bears his name), one day raised his eyes to the sky, which is what farmers do from time to time, because they spend a lot of time looking at the land. They had had three years of very poor harvests, and the family had to go to Barcelona. All he had to do was sell off the few grapes he'd harvested. That day, he decided he'd bottle it himself. He asks for advice. Today, an ancestral spirit in the glass, ideal for introducing himself to the world of bubbles. Today's wine is polished, pleasant, and cheerful, full of spring. The half-fermented must was taken from the barrel and bottled, so that the fermentation would finish in the bottle. That's why it had to be covered with a gas-proof stopper. He accidentally made Dom Pérignon. If we like legends, he's ancestral.

The Grandfather of Mas, then, wants to return to the origins. Granada, between Sant Sadurní and Vilafranca, adds: "We wanted to take advantage of these 35-year-old vineyards to make an ancestral and varietal wine." A debate is ongoing.

To do this, they ferment in tanks, bottle with the last sugars still there, and, duly, finish the fermentation in the bottle. But they degut the wine to remove its stems, which would give it that cloudy hue, which they don't want, and they put a cork back in. A "crown" cork (like the ones on beers). With this quote from Marc, then, we can start a debate: "I don't like cloudy wines, and I don't like them to have flaws. Some people say that." personality, I call defects". It's a fascinating debate, which I hope we will, of course, engage in.

"We want to preserve the fruit in this ancestral wine. Initially, it had fresher, aniseed-scented fruit, but as it ages in the bottle, the notes become more complex." You'll start to find jam, but preserving, of course, the citrus notes that we like to find and, very importantly, also preserving the freshness. day, to attract young palates to the world of wine. Of course, but do you know what I would have it with? With some savory pastries.

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