- 16 points-J.H., Février 2019
Organically farmed Xarello (85%) and Sauvignon Blanc (15%) grown high up, 'Close to the sky, on the top of the highest Penedès mountains', according to the producer's website. Four hours on skins, fermented in tank at 16 ºC and then on lees, with stirring, for three months.
Quite smoky to start with and this blows off to reveal intense white peach and just a slight herbal citrus note. Very tight and almost lean on the palate though there is plenty of fruit, its just extremely taut, crisp and zesty. Bone dry with a light dry grip on the finish. Piercing freshness rather than great persistence.