Macabeu , Xarello
A great entry white with a bit of skin contact. Almost weightless yet a mouthful of vibrant, crisp apple, with lemon, peach and fennel. Acidity gives balance making this an eminently gluggable wine.
Hand harvested into boxes of less than 15 kg, with selection in the vineyard. Macabeu is pressed direct to fiberglass to ferment for 3 weeks at temperature controlled 18º using natural yeasts. Xarello is put whole bunch in anfora for 10 days, then pressed and racked to barrel to finish the ferment and age during one year. Blended just before bottling without stabilization, clarication, filtration nor sulphiting.
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