Druva: Premsal / Gorgollassa. Both native varieties. A clarete made according to the classic and traditional method, with 80% white must (Premsal) and 20% red grape with skins (Gorgollassa). Second ever clarete from native varieties of the island. Spontaneous fermentation. Nothing added except minimum sulphite. Not clarified or filtered. \n \nProduction: 1.200 bottles (0,75 l).