Penedès Saltamartí 2017

Xarel.lo is grown on a north-facing clay-limestone terroir, macerated in whole bunches after a period in a cold room, then vinified and aged in stainless steel tanks. No input, no sulphur, unfiltered.

Old macabeu vines (75 years old) on clay-limestone soil, 5-day maceration with the skins and part of the stems, vinification in stainless steel with the skins and part of the stalks, vinification in stainless steel tanks: an image of the wine heritage of wine heritage of the Empordà as the winemaker defends it.

A pure xarel.lo fermented in stainless steel tanks to preserve the fruit, then in new oak barrels maintained at low temperature.

Vieilles vignes de carignan blanc (60 ans) sur terroir d'arènes granitiques, macération 4 jours avec les peaux, élevage en cuve Inox et fûts de châtaignier : l'affirmation de l'identité d'un terroir à travers un cépage caractéristique mais devenu très minoritaire.

80 % carignan blanc, 15 % carignan noir et 5 % carignan gris, sur terroir d'arènes granitiques. Macération 5 jours grappes entières pour le carignan noir, fermentation en amphores de terre cuite, puis élevage en cuve Inox (70 %) et en fûts de châtaignier.

Une cuvée de xarel.lo vinifiée avec des raisins doucement macérés pendant 15 jours en grappes entières foulées et, après pressurage, élevée 6 mois en cuve Inox.

Macabeu is a difficult grape variety to grow (thin skin, compact bunches) which often gives a vegetal taste, but Amós Bañeres only harvests the bunches when fully ripe, and the juice is vinified with an addition of 3 to 5% of the stalks to ensure good texture and acidity.

A typical grape variety in Catalonia, on both sides of the Pyrenees, Macabeu offers - on condition that its freshness and acidity are preserved - well-balanced white wines.