The meticulous harvest of the grapes from this parcel in the Massís del Garraf when they their optimal ripening allows the Xarel·lo to express soft anise and citrus aromas, in addition to a great acidity. Aging is done with the lees, conferring a perfect texture to the wine. In the mouth, the mineral notes characteristic of the terroir stand out. This wine has a long aftertaste.
Parcel: La Riera
Soil: Clay and limestone
Year of planting: 1959
Winemaking and aging: After a gentle skin maceration for 12 hours, the grapes are softly pressed and then fermented at an average temperature of 16 ºC. Once the fermentation in completed, the wine is aged with its lees for 8 months before bottling.