Xarel·lo Ancestral

The vines grow in Alt Penedès on calcareous-clay soils, including family-owned vineyards near Santa Margarida i els Monjos. The destemmed grapes undergo seven days of skin contact. Alcoholic fermentation begins with indigenous yeasts in stainless steel and ends in the bottle according to the méthode ancestrale. The wine then matures for 21 months on its fine lees. It is dry and aromatic, with ripe fleshy fruit, citrus notes, dried flowers, lively acidity, a slight saltiness and a lightly persistent perlage.