The ancestral method for making sparkling wines is the oldest of this type of wine, as is the production of orange wines (or brisados).

Rafa Lopez of Bodega Sexto Elemento wanted to unite the two worlds and this is how this ancestral orange sparkling wine was born! To bring out the full potential of the macabeo variety and the grapes were fermented with their skins, which makes it an orange wine. Almost at the end of this 2-week fermentation, the grapes of the local variety called Tardana were harvested (as the name indicates, the grapes are harvested later), and the must from the press was blended with the Macabeo wine. Fermentation has thus restarted the process!

Total fermentation lasted a little over a month until bottling, where the process to integrate the carbon dioxide into the wine is completed and the wine remains on the lees for about 15 months. It is disgorged by hand and closed with a crown cap.

As the production is manual and rather complicated, only 1200 bottles were filled. A rarity in the world of wine, we recommend you try it!