2021CellerLaSaladaElPagesContentBlanca,Penedes,Spain

<p>Biodynamic. 45% Parellada, 50% Macabeu, 5% Xarel.lo. Direct pressing and co-ferment for one month inside a cairons, a large, old-school Catalan underground fermenter lined with tile, used by previous generations of La Salada family and recovered in 2018. Kept in the cairons for four months’ aging after ferment. 5% of Xarel.lo macerated on the skins for two weeks.</p>