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Costador Xarel-lo "1954" 2016

From both red and white Xarel-lo (red Xarel-lo is a genetic mutation of the white varietal and is rarely cultivated, growing mostly near Alella). The grapes come from two contiguous parcels, planted on calcareous soils on the Garraf Mountain with underlay of clay, in the Massif Garraf and range in age from 62-116 years. The grapes are hand-harvested in mid-September with strictly selected fruit in the vineyard and at the cellar; de-stemmed and spends 12 hours in horizontal closed press with low temperatures and carbonic ice (for no oxidation). Fermentation takes place in 300-2500L clay amphorae with indigenous yeasts and lasts three weeks with temperature control. Spends seven months on lees with stirring every day for the first week with inert gas, followed by intermittent stirring once the wine is protected. The wine is then moved to barrels in the last months and refilled twice per week from a separate batch kept in steel (to avoid oxidation and combat evaporation) and allowed to rest. Malolactic fermentation takes place in used barrels; aging takes place in used acacia barrels and French oak ranging between 228-600L. Not Filtered, the wine is left to naturally precipitate over the winter at cool temperatures. The estate uses uniquely 'Select Bio 100 Normacoc' corks which are composed of a sugar cane polymer with zero carbon footprint and zero TCA allowing the wines to evolve the same way naturally. Certified Organic and Practicing Biodynamic