Ancestral method

We have just launched our new Lía by Nivarius Pét-Nat (natural pétillant), a natural rosé sparkling wine made using the ancestral method.
The ancestral method is the most traditional way of obtaining bubbles in a sparkling wine. Unlike the traditional or champenoise method, in which sugar and yeast are added to the base wine to provoke a second fermentation inside the bottle, here the carbonic is generated naturally, without any added sugar; all that is used in the fermentation and the production of bubbles comes from the grapes themselves. This carbonic is also the one that works as a protector of the wine itself, allowing us not to add sulphur.

In our pét-nat, unlike traditional sparkling wines, we have sought a vineyard where alcoholic maturation and phenolic maturity are in complete balance.
We have opted for the Grenache grape, which has a lot of freshness and natural acidity and a lovely fruity nose.
Harvested by hand, the grapes are pressed directly and the must is fermented at a very low temperature, with a light racking beforehand. Fermentation is very slow, and bottling takes place when the residual sugar level reaches 25 gr/l, to allow the wine to finish in the bottle, always in contact with the lees.
Lía by Nivarius is a pure, fresh and fruity sparkling wine that respects the terroir it comes from. A wine to enjoy on any occasion.