Grown biodynamically on calcareous clay soils, the grapes are hand-harvested with 30% stems and whole skins. They undergo maceration at low temperatures in stainless steel tanks for 5-12 days. After a couple of days, spontaneous fermentation begins with native yeasts, continuing without cap management or stirring. The wine ferments and ages in the tank until spring, then is pressed and transferred to clay amphorae for an additional year of aging. It is bottled unfined, unfiltered, and with minimal SO2 added. This wine is lean yet textured, with flavors of quince, persimmon, seashells, and a hint of smoked sea salt.
Winery: Finca Parera
Region: Catalonia
Varietal(s): Xarel-lo, Chardonnay, Malvasia de Sitges, Parellada and Garnatxa
Blanca
Alcohol: 12.5%
