Els Jelepins Rosat NVVarieties: Sumoll (70%) and Macabeu (30%) Vineyard: 100 years old complanted vines on clay and limestone Cellar: Spontaneous co fermentation with two days skin maceration. The wine is aged in terracotta amphorae (lined with beeswax) and bottled without fining, filtration, or sulfur addition. Personality: This rare bird achieves two with one strike: easy to drink ros that also shows the true essence of Sumoll. Total Production: 1600 bottles