Cami dels Xops is a blend of Macabeu and Xarel-lo from two adjoining parcels. The grapes are wild yeast fermented in stainless steel tanks and old 225L French oak barrels, and bottled before primary fermentation has completely finished (with about 20g/L residual sugar) in the métode ancestral style. This is a lively, precise, clean, and very mineral pet-nat, ideal for fresh seafood and poultry dishes, grilled vegetables or just sharing with friends.
Noguer Baix is from a single, north-facing Macabeu vineyard of the same name, planted in 1974. The grapes are fermented in 600L clay amphora using natural yeasts, and bottled before primary fermentation has completely finished (with about 20g/L residual sugar) in the métode ancestral style. This single-parcel pet-nat is profound, deep, chalky, and penetrating, with complexity similar to grower Champagnes.
Pells is 100% Macabeu from a single, northeast-facing vineyard named “Vinya de la Caseta,” planted in 1969. The grapes are spontaneously fermented in a used 225L French oak barrel and 600L clay amphora with around 90 days on the skins. After racking, the wine ages for 6 months without any stirring. This is a richly textured white wine, with grippy tannins and orchard fruit on the nose and palate. As a skin-contact wine, this will pair well with heartier fare as well as fin fish and poultry.
Xarel-lo is from a single, north-facing vineyard named “Vinya del Boet Vell,” planted in 1978. The grapes are skin-macerated for 48 hours before pressing into old 500L French oak barrels and 600L clay amphorae to ferment with natural yeasts, where the wine ages for about 8 months without any stirring. This is a deeply textural white wine with savory fruit and minerality, not unlike a Grand Cru Chablis. Pair it with grilled or roasted fish and poultry, or your next sushi omakase dinner.