After a hand harvest, the fruit undergoes a cold maceration for 24 hours to achieve as much aromatic complexity as possible, and then only the free-run juice ferments with the estate’s native yeast pied de cuve in a stainless-steel tank. The finished wine then ages for 4 months in 300-liter Acacia barrels (70%), 300-liter local clay amphorae (25%), and 54-liter demijohns (5%), before it is blended, lightly filtered, and bottled with only a small amount of sulfites.
Endogen Xarel·lo Vermell
Explorer’s Series - 5% Off (6 Bottles,Minimum $75)
Orange-pink appearance with golden edges. On the nose, the intensity and concentration typical of this wine stand out. We find notes of red fruits, with stone, aromatic herbs and lactic notes combined with smoky aromas, vanilla and bitter almond. On the mouth it is fresh, lively and with a sweet, dense attack that marks its entire journey, where finally the freshest aromas predominate.
