Spontaneous fermentation lasting ten to fifteen days in amphorae on the skins with indigenous yeast. The wine remained in contact with the skins for seven months in amphor. Aged in amphorae for seven months followed by three months in the bottle before re
Certified-organic cultivation. Primary fermentation with indigenous yeasts in steel tank; secondary fermentation in bottle with 18 month’ sur-lie aging before disgorgement.
Country Spain
Region Catalunya
Varietal
Xarel-lo, Macabeu, Parellada, Monas
$24.99
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