The Xarel.lo is from two plots on the estate, Noguer Nou and Palmeres. The soils here are primarily clay and limestone and very compact. Made in the traditional method with no additives, stabilization or filtration. Harvested on August 24th (a leaf day) in small bins and underwent primary fermentation naturally with indigenous yeasts in stainless steel tanks for 19 days. This was followed by spontaneous malolactic fermentation and batonnage for three months, twice per week.
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Tasting Notes
The Xarel.lo is from two plots on the estate, Noguer Nou and Palmeres. The soils here are primarily clay and limestone and very compact. Made in the traditional method with no additives, stabilization or filtration. Harvested on August 24th (a leaf day) in small bins and underwent primary fermentation naturally with indigenous yeasts in stainless steel tanks for 19 days. This was followed by spontaneous malolactic fermentation and batonnage for three months, twice per week.
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