100% Xarel-lo from 40-year-old vines on clay and limestone soils. Grapes are hand harvested, lightly crushed destemmed and fermented in barrel. Aged for eight months in both 500L new French oak (50%) and 1600L concrete egg (50%).
A blend of 80% Xarel-lo and 20% Malvasía de Sitges. The Xarel-lo comes from 50-year-old vines planted on chalky and clay soils, while the Malvasía was planted by Ramon and Jordi in 1996 on very deep alluvial loam and slate soils. Fermented and aged for six months in 100-year-old concrete tanks with...
100% Malvasía de Sitges planted in 1999 on rich alluvial soils. Grapes are hand harvested, lightly crushed and fermented/aged in stainless for eight months on its lees.
100% hand harvested Sumoll from four different plots of clay and chalk soils. 50% whole cluster, vinified in concrete tanks with indigenous yeasts and fed by gravity. Aged for 3 months. Unfined, unfiltered.
A blend of 69% Xarel.lo and 31% Sumoll from four plots of clay/limestone soils. Grapes are hand-harvested, pressed together in tank, and cofermented—Aged 6 months in stainless steel vats and 36 months in bottle. Zero dosage.
100% Xarel-lo. Vines are grown in chalk and clay soils from the Sant Pere and Canyes vineyards. Grapes are farmed organically, foot stomped and fermented with native yeasts with 12 days of skin contact. Aged for five months in stainless steel tanks.
55% Xarel.lo, 35% Macabeu and 10% Parellada from four vineyards ("Cuc", "Figuera", "Triangle" & "Pupurri"), each located surrounding the winery in the hills of Penedes at different altitudes (200-500m), microclimates and Xilobí soils. Grapes are hand harvested, fermented/aged in tank on the...
