Only
free run juice is used. 50% Macabeo, 30% Xarello, 20% Parellada. All
2011 vintage. Soils are a mix of limestone, sand and clay. Primary fermentation in stainless steel with secondary in
bottle. Aged on the lees for 24 months. Disgorged with zero dosage. Elegant with mineral backbone and racy acidity. 5000
bottles produced.
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