Malvasia de Sitges, Xarel-lo, Macabeo, Parellada & Sumoll Blanco
Penedès, Catalonia, Spain
From bush-trained vines planted in calcareous clay soils of various ages, the grapes are hand-harvested, undergo vineyard sorting and de-stemmed. Spontaneous fermentation with ambient yeasts in stainless steel tank. Aged for four months on lees. Unfined and unfiltered.
White fruit, citrus and very floral with bright acidity.
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