2021CellerLaSaladaElPagesContentOrange,Penedes,Spain

<p>Biodynamic. 85% Macabeu, 10% Xarel.lo, 5% Sumoll. Two weeks’ worth of whole-cluster fermentation and maceration; afterward, pressed off to finish fermentation 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. Aged for six months in stainless steel tanks afterward.</p>