Tasting Notes:Aromas of ripe pear and golden apple, fresh, an element of purity and elegance. Persistent, well defined acidity. This Xarel·lo is to Catalunya what Chardonnay is to Burgundy.
Winemaking: Grapes are hand harvested, de-stemmed and cooled before pressing. After 6 to 7 hours of skin maceration the juice is separated and the grapes are pressed at low pressure in a pneumatic press. The must undergoes a cool fermentation in stainless steel with wild yeast. A Part of the wine is aged in 500 litres French new oak barrels and the rest in concrete eggs for 8 months.
