The Bufadors Project

The Bufadors project, started in 2013 with organic and biodynamic vineyards near the winery, aims to push the boundaries of terroir-driven sparkling wines. "Wines that offer a very free interpretation of the traditional method," says Ton Mata. The second fermentation occurs with fresh must from the same vineyard and vintage, without commercial yeasts. There is no filtration, clarification, stabilization, or added sulfites. Aging is done with natural cork and disgorging is done by hand without freezing. Mata views this as a fascinating challenge to produce long-aged, delicate, and transparent wines that define the future of each vintage.