Bottled for a minimum of 24 months.
Great depth of flavour, mineral with fine bubbles. Aromas of ripe white fruits, stone fruits.
Elegant and long in the mouth.
ANCESTRAL METHOD: The grapes are pressed with their stems and the must and fermented with native yeast. It is bottled until Summer where it continues to ferment. The bottles rest “sur lie” (meaning, resting with the dead yeast cells inside each bottle) which adds complexity. The dead yeast cells are collected in the neck of the bottle (through a process called “riddling“) and removed from the bottle (through a process called “disgorgement“)
Vintage: 2008 Variety: Xarello Origin: Penedès