VARIETALS
70% Xarel-lo, 25% Macabeo, and 5% Parellada
NOTES
FARMING: Organic
SOIL: Sand, clay calcareous, & sandy loam
VINEYARD: : Estate vines planted from 1945 to 2017. La Guardia & Can Fontanals at 250m to 275m
VINIFICATION: After a night-time grape harvest to avoid oxidation and for optimal temperature, the 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 cold stabilization, the wine begins its secondary fermentation in bottle with the addition of yeasts and sugar in late January. It is then aged a minimum of 24 months on the lees before being disgorged on demand. No dosage.