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Clos Lentiscus Perill Blanc


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Vintage: 2017
Region: Catalunya, Spain
Viticulture: Organic
Grape varieties: Xarel-lo

This Xarel-lo from Clos Lentiscus is a beautiful example of zero sulfur winemaking from the Garraf Mountains in Catalunya. The vines are around 80 years old and lend a considerable amount of complexity and length to the wine. Aged in amphorae.

Movie: Lucretia Mac Evil by Blood, Sweat & Tears

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Out of stock

Save 10% when you buy six or more bottles (mix and match) 


About Clos Lentiscus Perill Blanc

Clos Lentiscus Perill Blanc is a supernatural Xarel-lo from 80-year-old vines aged naturally in amphorae with nothing added. Funky and fun.

About Manel Avinyo

Manel Avinyó, a.k.a the bubble man, is making some of the most exciting sparkling wines we’ve ever tasted. Not just from Spain but from anywhere in the world. No joke. After years of making the wines for Bodegas Nadal, he left his comfortable position there and returned home to recover his family’s domaine and continue the work of generations past.

About Clos Lentiscus

Founded in the 14th century, the farmhouse of Can Ramon was always tied to the world of wine through commerce with Southern France and the American colonies. But during the 19th and 20th centuries, with the scourge of phylloxera, industrialization, and the Spanish Civil War, the property went into decline. In 2001, Manel and his brother Joan began this ambitious project to recover the brilliance that the estate once enjoyed. Located in the Garraf Mountains and along the Mediterranean Sea in Sant Pere de Ribes, the property sits on a calcareous mass, with shallow soils containing marine fossils. This terruño of soil and proximity to the sea lends a unique character with great aging potential and minerality to the wines.

About the Winemaking

Farming without the use of pesticides or herbicides and following the moon’s cycles for planting, pruning, harvesting, and bottling, their winemaking took a huge turn when Manel’s wife was diagnosed with stomach cancer. She could no longer drink the wines he made until he stopped using sulfur in any of his cuvées. All wines fermented with native yeasts for primary and secondary fermentation in bottle and for the tirage, they’re using rosemary honey from their own bees. Tasting blind you would never even know but these wines are as natural as it gets.