Methode traditionelle from the bubble legend, Manel Arinyo. 75-year-old Xarello farmed biodynamically on calcareous limestone at high elevation with coastal influence. Hand harvested, direct press, with cold decantation for 36 hours. Spontaneous fermentation with indigenous yeasts in large steel tanks. 2nd fermentation continues in the bottle, minimum aging of 24 months sur lie before disgorging by hand, to order. Zero dosage. No fining, filtering, or SO2. Annual production is 6,000-7,000 bottles.
Pear, crisp apple, bitter lemon, rye toast, with a chalky mineral freshness.
The incorporate animals different ways to assist in the winemaking process. They keep bees and not only do they pollinate, but they also use honey as tirage in some of their wines. The sheep fertilize the soil and control the weed. Their horse, Ringo does the plowing as to not compact the earth too much.