100% Xarel·lo from vines planted in the 1930s in Sant Joan Samura, at 150 m altitude, on clay and limestone soils. Two weeks of skin maceration with native yeasts, without pressing — gravity fermented. Spontaneous malolactic fermentation and seven months on lees in stainless steel. Wild herbs, dried apricots and white lily on the nose; rich texture with saline acidity and crunchy tannins on the palate.
Light golden-yellow colour. Intense floral nose —magnolia, white flowers, citrus— with the complexity of a 15-day skin maceration from 80–90-year-old vines in Sant Llorenç d'Hortons (Alt Penedès). Delicate, elegant palate, precise acidity and mineral persistence. A Xarel·lo with the own character of the British winemaker.
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