Rey Perico (Parakeet King) is his sparkling, from the traditional white blend of the area. Skin fermented for two weeks, pressed to tank and bottled just before dry. Undisgorged, but with minimal sediment, this is a clean and clear example of the winemaking tradition of the area, just with added bubbles. An intriguing mix of tropical fruits from the Moscatel, and lean green acidity from the Semillon. The aromas jump out of the glass. The fizz varies between bottles, but the wine is so moreish you’d be just as happy letting it go flat in the fridge.