VARIETALS
85% Xarel-lo and 15% Macabeo
NOTES
FARMING: Organic
SOIL: Sand, clay calcareous, & sandy loam
VINEYARD: : Estate vines. La Ticota, Avinyó’s oldest single vineyard, is a 2ha plot planted in 1940 by their grandfather.
VINIFICATION: After a night-time grape harvest to avoid oxidation and for optimal temperature, organically-farmed grapes are pressed very gently in a pneumatic press. The base wine is fermented in temperature-controlled stainless steel between 14°C and 16°C. After a light filtration and cold stabilization, the wine begins its secondary fermentation in bottle with the addition of yeasts and sugar in February. Aged for a minimum of 60 months on the lees before disgorgement. 12% ABV, no dosage.