VARIETALS
60% Macabeo, 25% Xarel-lo, and 15% 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 14ºC and 16ºC. After cold stabilization, the wine begins its secondary fermentation in bottle with the addition of yeasts and sugar in March. It is then aged a minimum of 18 months on the lees before being disgorged on demand.