Producer:
Grape Variety:
100% Xarel Lo
Tasting Note:
We make the pied de cuve in the vineyard to obtain the indigenous yeasts from the grapes themselves. The grapes are harvested by hand and in small boxes to avoid oxidation of the grapes. Arrival at the winery and gentle pressing. Spontaneous alcoholic fermentation takes place in common clay amphorae, the porosity of which causes hyper-oxidation that precipitates all oxidisable substances, leaving a clean, crystalline wine. Pale pearly yellow. Smooth, with notes of toasted almonds and a hint of milk. In the mouth it is dual faceted, rustic and full-bodied. We find almonds in the final step in the mouth and with a long aftertaste. Lime peel and honeyed fruit, touch of dried apricot, quite shouldered in the nose with a good hit of oxidized, nutty notes. Balanced palate, good orchard fruit grip and structure.
Vinification:
There are 5 estates with 176 hectares produce 700,000 bottles of gastronomy wines with Biodynamic Viticultures.
Scores:
95 Points Guia de Vinos ABC