From 62-year-old vines planted on 2.5 hectares of calcareous clay soils that are farmed completely organically.
region: Catalunya, Spain
varietal: Chenin Blanc
style: skin contact white (orange)
farming/cellar: organic, hand-harvested with intensive fruit sorting in the vineyard and de-stemmed. Maceration lasts one week, followed by fermentation in clay amphorae with indigenous yeasts that lasts 3-4 weeks under temperature control. The wine rests on lees for 5-6 months in used French oak barrels (228L, 500L & 600L), with battonage using a combination of traditional and inert gas once a day during the first month and then multiple times per week with traditional battonage and once a week with inert gas to protect the wine. During the last month the barrels are topped off and allowed to rest. No aging in barrel takes place. Not Filtered.