Organic viticulture. During its production, this wine goes through five different containers before bottling: amphorae, Damigiana, cement eggs, stainless steel vats and oak and acacia barrels. This gives it a whole series of aromatic and gustatory nuances that make it very special and predestine it for bottle aging. It is a limpid, bright yellow wine with hints of new gold and green reflections. The nose is intense and complex. It reveals notes of ripe stone fruit and floral aromas such as fennel and chamomile, typical of this grape variety. The passage of the wine through different containers with different textures also contributes earthy, toasted and vanilla notes. The palate is voluptuous and silky, with good acidity that adds freshness.

Natural wine without added sulfites. Organic and biodynamic viticulture. Fermentation in clay amphorae of 1,000 liters. Five months of maturation in the same amphorae. Wild yeasts from the vineyard itself. The amphora is a noble and porous container that allows the wine to breathe and keeps it at a cool and constant temperature thanks to the jug effect or transpiration. It preserves the primary aromas of the xarel-lo and the work of the vine.