From two hectares in Maziz del Garraf where the vines are between 62-116 years old (hence "1954"), planted on calcareous clay soils and worked organically. The grapes are hand-harvested in the middle of September. Maceration lasts 12 hours in horizontal closed press at low temperatures and carbonic ice that fends off oxidation. Fermentation takes place in clay amphorae with indigenous yeasts that lasts 3 weeks under temperature control.
The wine rests on lees for 7 months with battonage everyday for the first few weeks with inert gas in used French oak barrels (228L, 500L & 600L). In the last month the barrels are topped off twice a week and allowed to rest. No barrel aging takes place. Not Filtered. This wine has all of that precision that Xarello has, but slightly more refined and structured with the time in oak. Think taut and elevated with brilliant minerality, relatively fruit minimal, and finishes clean. Serve with roasted tomato dishes, Mediterranean ratatouille, or herbed mushrooms and chicken.