Reserva Local

It all begins with natural cooling during winter nights, allowing the beer to be mysteriously inoculated by native microorganisms. The magic of spontaneous fermentation then takes place the following day, producing our trambic. After a long rest in wooden barrels, we select trambics aged between 1 and 4 years to create a blend focused on balance, complexity and elegance. This blend then undergoes a natural secondary fermentation in the bottle for several more months. After nearly four years of artisanal craftsmanship, Reserva Local, our house-base trambic-gueuze, is ready to reveal its incredible layers of flavour.