La Rauxa is an ancestral method sparkling wine made mostly Pansa Blanca and a little Garnatxa Blanca from the vineyard at his parents’ house, and the highest elevation vines he works. The grapes were hand-harvested and destemmed before pressing to stainless steel tank. The wine was co-fermented with wild yeast in tank, then aged on the lees in bottle for 9 months (method ancestral) before disgorging at under 2g/L residual sugar, and finished without fining, filtration or added SO2. ​