Grapes, Xarel-lo, Garnacha, Trepat
Serving: cold (6–11°C)
About: Look out, all these grapes were direct pressed and fermented separately, with the Garnacha and Trepat done as a rosé. Fermentation kicks off naturally in steel tanks and lasts around 20 days. The wine is then racked and kept on its fine lees for 6 months untouched. Bottled un-fined and unfiltered.