Bàrbara Forés 'En Moviment Ancestral'

 "En Moviment, because life is constant movement, taking care of the land and accompanying wines implies walking, making mistakes, doubting, learning… WINE IS CONSTANT EVOLUTION."

The Morenillo grapes used to make the En Moviment Ancestral come from a single, dry-farmed vineyard, La Obaga de Tomaset, located under the lime rock formations of the Sierra de Pàndols mountain range. The juice spends 24 hours in contact with the skins before a soft pressing, followed by partial fermentation in stainless steel tanks. Fermentation is finished in the bottle (ancestral method). The wine rests for nine months in bottle before manual disgorgement. 

Morenillo (more-eh-KNEE-yo) is a recovered variety that, after phylloxera, had almost disappeared from the vineyards due to low color, little tannin, and a lower alcohol content. Its recovery began at the end of the 1990s.

Ancestral is a reference to the ancestral method, a way of elaborating sparkling wine. During this process, young wines are bottled before all of the residual sugar has been fermented into alcohol. Fermentation continues in bottle and gives off carbon dioxide. This type of winemaking style is more commonly referred to as 'Pet-Nat', or pétillant naturel.

Learn more about Celler Bàbara Forés here.