Varieties: 100% Xarel·lo.
Elaboration: Looking for the potential of Xarel·lo, three elaborations are carried out:
Direct pressing and subsequent fermentation and aging in old 500 L barrels. Direct pressing and subsequent fermentation and aging in clay amphorae. Fermentation with its own skins for 14 days and subsequent aging in stainless steel vats. Aging for 6 months with its own yeasts in the different containers. Spontaneous fermentations. No movement is made to the wine until bottling.
Viticulture: Xarel·lo from plots planted between 1956 and 1974 in pots, located in the municipality of Sant Sebastià dels Gorgs, in the region of Alt Penedès. Plots of extremely calcareous soils with a frank texture, made up of a high content of sedimentary rocks, highlighting the Sandstone. Cultivated following the principles of biological agriculture and moon cycles.
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