Clos Lentiscus | Perril Blanc

The high acidity pairs with a wide range of foods, as Champagne does – asparagus or salads, anything deep fried, seafood, shellfish, vegetable dishes or a simple cheese plate.

In 2001, Manel and his brother Joan returned to their family’s 14th century estate, Can Ramon, after the passing of their father. Their father had conventionally farmed the land and sold the fruit instead of selling wine. In the 19th and 20th centuries, Can Ramon had a successful history of selling wine to France and the American colonies. The brothers established ‘Clos Lentiscus’ to recover the brilliance the estate once enjoyed and to continue the work of past generations. Organic (certified by CCPAE) and biodynamic farming methods have transformed the property into a living, breathing ecosystem. These methods are used to encourage a healthy estate making wines with energy and soul. No pesticides or herbicides are used. The phases of the moon dictate planting, pruning, harvesting and bottling. Bee hives help with pollination. Sheep fertilize the soil and graze the property to naturally control weeds. The fields are plowed by Ringo, the horse.