50% Xarel-lo, 50% Macabeo. The Macabeo comes from 1 ha of vines planted in 1965 and the Xarel-lo from .5 ha of vines planted in 1980 in calcareous clay soils. All grapes are hand-harvested on the same day in the second week of September, vineyard sorted, de-stemmed and allowed to spend one day on skins. Spontaneous fermentation with ambient yeasts in stainless steel tanks lasts two weeks under temperature control. Lovely refreshing notes of orchard fruits and bruised apple on the nose and palate.
No sulphur or other additives.