Xarel-lo from Amós Bañeres' Vinya de la Múnia vineyard in Penedés, 25 years old, planted on calcareous-clay soils, cultivated organically.
The grapes are hand-harvested and then left on their skins for one week. Once pressed it is wild fermented (natural yeast), then fermented and matured in aged French oak for 16 months. During this time the wine is handled oxidatively, introducing more air, richness and texture into the wine. It is bottled unfiltered, unfined and with no added sulphites.
Tags: Amos Baneres, Xarel-lo, Xarello, Penedes, Organic, Spain