VARIETALS: Xarello, Macabeo & a 'touch' of Cabernet Sauvignon
VINEYARD: 1,400 ft altitude; slate soil; extreme climate of cold winters and hot summers
FARMING METHODS: Organic methods; dry-farmed; rows grassed over; all work done by hand (pruning, harvest, etc); biodiversity encouraged through plantings of olive trees, aromatic plants and bushes around vineyard; hand-harvest into 44 lb. boxes
WINEMAKING: Ancestral method, in which the secondary fermentation occurs in the bottle, without the addition of sugar. All varietals of de-stemmed grapes are combined. The grapes not pressed, but placed in tank whole, and the is juice extracted due to their own weight. Natural fermentation with native yeasts; first fermentation about 92 days in stainless steel, second 25-27 days; Sulfites 18-20 mg/L
AGING: 12 months on the lees
TASTING NOTES: A very gentle 'blanc de noir' blush color in the glass with small, lively bubbles. Elegant and delicate aromas of white fruit. Well structured, smooth and balanced in the mouth.