Malvasia de Sitges

1921 bottles produced

The fruit was hand harvested and selected in the vineyard, then whole-bunch pressed at very low pressure (with no maceration), followed by light racking. It fermented in a stainless steel tank and French oak barrels, at controlled temperature. Following fermentation, the wine went through 8 months of sur-lie aging, with intermittent bâtonnage. The wine was not cold or heat stabilized prior to bottling. Bottled in May 2025.

Lemon butter, Vetiver, Jasmine tea, Autumn leaves / Meyer lemon, Himalayan salt, Persimmon.