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From vines in Bonastre, planted on stony limestone soils very close to Emilie's cellar. The grapes underwent carbonic maceration for a few days, followed by a 4-day foot-crushed maceration, and was then pressed for short rest in stainless steel. Full of salty citrus notes with a bright, crisp finish, this shows everything we love about Xarel-lo.
From vines in Bonastre, planted on stony limestone soils very close to Emilie's cellar. The grapes underwent carbonic maceration for a few days, followed by a 4-day foot-crushed maceration, and was then pressed for short rest in stainless steel. Full of salty citrus notes with a bright, crisp finish, this shows everything we love about Xarel-lo.