Bancals means “terraces”, referring to the small plots of old vines separated by steep walls. These vineyards are difficult to cultivate and give low yields (only 3,000 kg/hectare), but give wines of unique character, balance, and aging potential. It’s “strength and freshness, power and tradition, the classic wine of our grandparents perfectly updated,” Assís Suriol says. Only about 2000 bottles made.
Vineyards: terraced plots of clay & limestone, poor and well-drained. Certified organic, vines planted in 1973.
Making of: the grapes are immediately pressed and decanted into underground vats where the spontaneous alcoholic and malolactic fermentations happen over the winter. Then the wine is then aged for about 8 months in 500-L chestnut barrels before bottling.
Personality: long-lasting and intense – this is the estate’s top white wine, and it shows. The richness of old Xarel·lo vines and local chestnut barrels is beautifully counterbalanced by its acidic backbone and well-built structure. Gracefully ages, gracefully complements indulgent seafood dishes.