Parellada

We harvest 50kg of grapes, we crush them and we leave them in a small inox vat in the vineyard until it starts the fermentation spontaneusly.

5 days later, we harvest the grapes and press them, the must is then moved into a stainless steel vat where it is kept at a low temperature.

When the starter is fermenting, we move it into the Winery were we separate the must from the skins and multiplicate the volume of the wild yest to have enough volume to add it into the must that we have in refrigeration.

Once the wild yeast has been added to the vat, the alcoholic fermentation is carried out at 14ºC

When the alcoholic fermentation has finished, we let the gross lees precipitate to take them out.

The wine stays in fine lees during 4 months.

Lightly filtered, it may form sediments.

Some development in the nose with yellow apple, quite strong yeastiness, pleasant hint of oxidation. Lighter bodied, this wine shows character by its complexity in which ageing effects combine with green and yellow apple, green pear and floral, blossom-like flavors. The fresh acidity continues well in the medium long finish which ends with a light, elegant bitter note.