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
SKU: 25-FM12
$17.00Price
$3.35 per 5 Fluid ounces
Explorer’s Series - 5% Off (6 Bottles,Minimum $75)
Only 9 left in stock
