Xarel.lo from Amos Bañeres, coming from 1.8 hectares hill near Vilafranca del Penedès with limestone, calcareous clay and sand soils. One week of skin contact during the fermentation with wild yeasts and fermentation and ageing for 16 months in barrel. No racking, stabilized, clarified, filtered or sulphited. Powerful Xarel.lo with very well integrated skin contact.
Funky level: ***