Pardas believes Xarel.lo is the most noble of the native Catalan white varieties. This cuvee, blended from two sites planted in 1965 and 1979, is rich with a vibrant acidity and fine toasty notes.
Clay and limestone
6-7 hours on skins, cool ferment in stainless steel
Part aged for 8 months in 500l new French oak, the rest in concrete eggs.
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