Serving: cold (6–11°C)
About: Another exceptionally pure expression of a single native varietal from Amos. This one is Macabeu with intensity that matches what we saw in his Vinya Oculta Xarello. The nose is pronounced and jumps out, full of herbs and earth, white stone fruit and smokiness. The palate matches, with a mouth watering acidity carrying the stone fruit to the front, minerality and texture for daaays.
The harvest is made manually into boxes of less than 15 kg, very slowly, selectively, and in several passes to pick only perfectly ripe grapes. Grapes not ripe enough are not picked. The harvest is then slowly and gently pressed direct to stainless steel tank to ferment. Around 3 to 5% of the stems are added back to lend texture and acidity to protect against the flatness that can happen when vinifying in a reductive environment. The wine stays there for six months un-touched before racking by gravity and bottling without stabilization, clarication, filtration nor sulphiting.
In 2011 Amos Baneres swapped in his life as a Barcelona pharmacist for 5.5 hectares of old vines on a hillside outside Vilafranca del Penedès, Catalonia. Penedès, an ancient river bed and a repository of fossilized oysters, is principally cava terroir. But Amos makes still wines from his indigenous cava grapes. He has small parcels of Xarel-lo, Macabeu, Perellada, plus some Garnatxa on the hill, planted on a mix of limestone, calcareous clay and sand. He vinifies in the shed at the back of his house, where there’s scope to press one 228 litre barrel a day.