To preserve all the characteristics given to us by the indigenous variety of Xarel.lo, we made a slow and careful vinification, with low and controlled temperature. At the end of the alcoholic fermentation, we filled the three barrels of fine-grained, medium-roasted French oak until April 20th.
This passage through the barrel has given us a complexity of aromas and tastes that are much more refined and unctuous.
The complexity we find comes from aging on fine lees and French oak barrels for 6 months.
Designation of Origin:
Cal Pau de La Barquera
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