Grapes, Macabeu, Xarel·lo
Serving: chilled (12–14°C)
Easy drinking white with a bit of skin contact from a new vineyard planted by Amós’s Grandfather.
Hand harvested into small boxes to preserve the fruit and sorted in the vineyard. Macabeu is pressed direct to fiberglass to ferment for 3 weeks using natural yeasts. Xarello is put whole bunch into anfora for 10 days, then pressed and racked to barrel to finish the ferment and age during one year. Blended just before bottling without fining, filtration or addition of sulphur.