60 % Macabeu , 40% Xarello Age of vines: Planted in 1990 for Macabeu and in 1960 for Xarel-Lo. Hand harvested into boxes of less than 15 kg, with selection in the vineyard. Macabeu is directly pressed into fiberglass tank for a 3 weeks fermentation at temperature controlled 18º using natural yeasts. Whole bunch of Xarel-Lo is put in anfora for 10 days, then pressed and racked to barrel to finish fermentation. Ageing: one year. Vibrant, crisp apple, lemon, peach, fennel, with vegetal acidity to give balance.
Vibrant and fresh. Aromas of crisp green apple, lemon, underripe peach. Wet stones and grapefruit pith compliment a bright and racy palate.
Pairs well with light dishes and vegetables.
Area of Production: Penedes, Spain
Varietals: Xarel-lo; Macabeu
Soil: Limestone
Age of Vines: 60 year old Xarel-lo;
30 year old Macabeu
Farming Practices: Organic and Biodynamic
Vinification: Xarel-lo destemmed and fermented on
skins for 10 days in amphora;
Macabeu immediately pressed
Aging: Xarel-lo for 11 months on lees in 300L French
oak barrel;
Macabeu for one year in glass tank