Mas Candí, Cabories (2016)

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Biodynamic. 50% Mando, 40% Sumoll, 10% Xarel.lo. From vines ranging between 10-50 years old grown in calcareous clay. Harvested by hand in small boxes with subseqüent cold maceration. Mandó and xarel·lo macerated with the skins for 14 days. Spontaneous fermentation in stainless tanks. Aging 2 months in old barrels. Indigenous yeasts and no additions (zero SO2).