Bohigas Xarel·lo

The grapes are destemmed and cooled in line at 5 ºC, before entering the press, with the aim of extracting the power and aromatic typicity, and the expression of the structure of this variety.

The 60% yield in first pressing is static racked for 24 hours. Fermentation is carried out at 16ºC with neutral yeasts for an average of 14 days.

Just before the end of fermentation, the wine is racked to eliminate the larger solids deposited at the bottom of the vat and to take advantage of the fine lees in suspension.

The wine is sulphited during this process to prevent malolactic fermentation.

During the month of December, the lees are left to settle and the stabilisation process begins, which will end with bottling at Christmas of the year of the vintage.