Style: Spanish White
Description: Hand-harvested into boxes of less than 15 kg, with selection in the vineyard. Macabeu is pressed direct to fiberglass to ferment for 3 weeks at temperature controlled 18º using natural yeasts. Xarello is put whole bunch in amphora for 10 days, then pressed and racked to barrel to finish the ferment and age for one year. Blended just before bottling without stabilization, clarification, filtration or sulphiting.