Vintage: 2021
Varietals: Sumoll Blanc
Farming: Organic, Unfined/Unfiltered, Low to no added SO2
Honey-soaked spiced apricots, dried herbs and roasted citrus with nice texture from the skin contact and a lean, zippy finish.
From 70-80 year old vines, of only two parcels, planted to three hectares of stony white clay calcareous soils. The grapes are hand-harvested. Half of the harvest is whole-cluster while the rest is de-stemmed before being allowed to macerate for 12 weeks. Spontaneous fermentation occurs in clay amphorae (300-3500L) with indigenous yeasts that lasts between 4-6 weeks without temperature control. The wine spends about three months on lees with stirring once each day and then once a week. Aged for four months in clay amphorae.
