Som, Bombolles is Celler els Mecanismes' ancestral-method Macabeo: it first ferments in stainless-steel tanks and finishes inside the bottle, retaining the natural carbon dioxide and the lees, with no disgorging or added sugars. Very fruity nose —green apple, pear, lemon— with fresh yeast. Fresh, tense palate, vibrant acidity, integrated bubble. Dry, mineral finish. Serve at 6–8°C.
Pale straw yellow, slightly cloudy from lees in suspension. Lively, small-to-medium, cheerful, constant bubble. Very fruity nose: green apple, crisp pear, lemon zest and a background of fresh yeast and rustic bakery. Fresh, tense palate: vibrant acidity and great verticality, integrated, creamy bubble. Dry, direct, mineral finish with a savouriness that invites you to have another. Serve at 6–8°C.