Xarel·lo

5278 bottles produced

All 3 blocks were hand harvested and vinified separately. All the fruit was whole-bunch pressed at very low pressure, followed by light racking. All 3 blocks were fermented separately, using stainless steel, concrete amphorae and 300 liter French and Hungarian oak barrels. All 3 wines were kept on fine lees throughout fall and winter, with different bâtonnage regimes. The final blend was made in the spring, leaving the wine in tank for a few extra weeks before bottling, allowing the wine to integrate. The wine was not cold or heat stabilized prior to bottling. Bottled in May 2023.

Lemon panna cotta, Mediterranean field herbs, wet stone, toast, sesame. We enjoy it with. Carbonara, roasted poultry with citrus, saffron-infused seafood paella.