L’Enclòs de Peralba — ‘the enclosed vineyard of Peralba’ — is a single parcel of just 0.72 hectares at 266 metres altitude on clay soils in the Penedès, planted entirely with Malvasía de Sitges, one of the most ancient and near-extinct indigenous varieties in Catalonia. Historically cultivated around the Mediterranean town of Sitges and celebrated for centuries as the base of rich, sweet wines, this rare white grape appears here in a radically different guise: a Pét-Nat that strips the variety back to its wild, aromatic essence. Finding this variety outside its handful of surviving plots is exceptional in itself.

The wine is made by direct press at 60% extraction, followed by two days of cold settling before spontaneous fermentation begins without any additions. Bottled before that fermentation completes — following the méthode ancestrale, the oldest sparkling method in existence, predating Champagne by centuries — the natural CO₂ produced during fermentation is captured directly in the bottle, with no secondary fermentation, no disgorgement, and no crown-cap removal.