Amos Baneres - Hey 2021

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