Wine fermented in clay amphora
Organic & biodynamic viticulture.
Fermentation in clay amphora of 720lts. Subsequently, the wine rests in the same amphora during 5 months. Wild yeasts from the vineyard itself. The amphora is a noble and porous container, it lets the wine breathe and keeps it at a fresh and constant temperature due to the earthenware pitcher effect or the also known as transpiration. The amphora respects the primary aromas and all the work in the vineyards.
Look: Bright Straw colour.
Smell: Herbaceous with hints of ripe White fruit.
Taste: Unctuous, fatty, good volume on the palate. Mineral, fresh, elegant and very varietal.
4º to 6ºC
Oysters, raw fish, Mediterranean and Eastern cuisine.
Masia Can Mayol
08735 Vilobí del Penedès
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Phone: (+34) 93 897 80 01
GPS: 41° 22' 23'' N, 001° 40' 01'' E