Cellar la Salada, La Bufarrella
Wine Maker: Toni Carbo
Grapes: 100% Xarel-lo
Soil: Clay, limestone
Tasting Notes: Smokey quince jelly-dry.Cherry and a drop of lemon too but more structure and finish than fruit.
About the process
The vineyard, just 1.1 ha, was planted in 1982 and is located between Pla del Penedès and Subirats on a steep north-facing slope. The vineyard is not tilled, this is true minimal intervention agriculture. The objective is to have the highest variety life in the soil and create a natural balance within the environment. Manual harvest in 10 kg boxes, with selection of the grapes in the vineyard. Grapes are cooled to 4º C for 24 hours then macerated with the skins for 6 months. Natural fermentation without adding yeast, or SO2, or any other product; in stainless steel tanks. Aged in steel and bottled with the lunar calendar directly from tank without filtration or racking, so the first bottles have less sediment than the last (just a heads up here!). 210 cs produced.