80% Xarel.lo, 20% Macabeo. Manual harvest in 15kg boxes, destemming and very gentle pressing. Static settling in stainless steel tanks followed by fermentation with indigenous yeasts from the vineyard at high temperature (18⁰C-20⁰C). Once fermentation is finished and malolactic done, the wine ages for 5 month on the lees. Bottled in March 2024.
