Rooted in an area of ​​no more than 0.5 Ha, deep in the Serral de Lavern-Subirats forest, these over 70-year-old vines enjoy a carbonate mineralogical category soil and calcareous subsoil.
Harvest: Manual in 16 kg boxes, at the beginning of September on the waning moon, root day, which according to the lunar calendar gives us more minerals in the fruit.
Vine variety and age 100% Xarel·lo, 70 and 55 year old vines.
Pellicular maceration: maceration of the skins for 3 days in a stainless tank and subsequent gentle pressing using the purest must.
Fermentation: Spontaneous with native yeasts that we prepared a week before from the same vineyard.
Aging on lees with Battonage in amphora and vat: once fermentation is complete, we let the wine rest to remove the denser lees, keeping the fine lees floating in the wine. We transfer half to earthenware amphorae and the other half to a used 3-year-old boot where we will battonage weekly. This process is prolonged according to the evolution we see of the acidity and the increase in volume in the mouth, oiliness and glyceric sensation on the palate.
Clarification and Filtration: this wine has not been clarified or filtered in order to fully respect its personality and expression of the terroir.

Tasting notes:
The golden color of this Xarel·lo shows us the balanced, homogeneous maturity of this old and special vineyard. The aromas of ripe apricot, lime and yellow plum give way to olfactory sensations such as the freshness and vivacity on the nose of an acidic but friendly wine. Iodized and salty flavors in the mouth combine with textures unctuous. Finally its slightly bitter background and
carbonated amuses our palate.