Calcari is made from the flagship Penedès variety, Xarel·lo - without intervention.
Hand harvested. After a light pellicular maceration of 4 hours, the grapes are gently pressed and fermented in stainless steel vats for 18 days at an average temperature of 16 °C. After fermentation, the wine remains in contact with the fine lees from the fermentation for 3 months with daily bâtonnage to put the lees in suspension for several minutes a day.
Its characteristics give it great versatility, making it a variety suitable for the production of long-aged sparkling wines or wines with minimal intervention such as Calcari, a wine that allows us to see its great expressive capacity and its mineral character.
Pair with oysters and raw seafood, white meats and grilled fish. Wine suitable for vegans.Recommended serving temperature between 10ºC and 12°C.
“On the palate, the delicious white flowers and minerality take on citrus notes and a faint hint of green apple as the wine makes its way linearly across the palate.”
Alder Yarrow, journalist