Xarel·lo · Àmfora
Àmfora 2024
Natural wine made 100% from Xarel·lo from Penedès, with a very low alcohol content of 9.5% vol., notable for its natural freshness and drinkability. It has undergone 3 months of aging in amphora, which provides a more refined texture and a very pure expression of the variety, without the influence of oak.
- Variety Xarel·lo.
- Vintage 2024
- Production 418 bottles of 75 cl.
- Harvest Manual
- Alcohol 9.5% Vol.
- Color Soft yellow color.
- Nose Fresh and delicate aromas with notes of green apple, lemon, citrus peel, fennel, and a slight hint of freshly cut grass. The amphora aging contributes a slightly earthy background and good salinity.
- Palate Very fresh and lively entry, marked by noticeable acidity. Light body but with a silky and tense texture thanks to the amphora aging. Notes of green apple, fresh pear, mineral hints, and a dry, vertical finish with a very pleasant saline touch. Very well-integrated alcohol, with an overall refreshing and appetizing sensation.
- Pairing Seafood (mussels, clams, razor clams). White fish grilled or steamed. Fresh salads and vegetable dishes (asparagus, artichokes, zucchini). Light tapas: anchovies, fish croquettes, hummus, grilled vegetables. Soft cheeses and young goat cheeses. Sushi and mild Asian cuisine.
- Alcohol content 9'5º
- Total SO2 10’0 mg/l
- ATS 5’43 g/l
- Acetic acid 0’81 g/l
- Malic acid <0’01 g/l
- Lactic acid 1’39 g/l
6000 BCE
Why amphora?
The oldest vessel in the history of wine
The clay amphora is one of the oldest vessels in the history of wine. Long before oak barrels existed — which appeared just over two thousand years ago — the civilisations of Georgia, Greece and Rome fermented and aged wine in large clay vessels buried in the ground. We are talking about practices dating back eight thousand years, rediscovered in recent decades by the natural wine movement.
Clay is a porous material, like stone. It allows the wine to breathe very slowly — an extremely subtle micro-oxygenation — without contributing any wood flavour or aroma. The result is a wine that evolves, that gains texture and depth, but remains completely free of external influences. You hear the vineyard, not the vessel.
In our Àmfora 2024, three months in clay have transformed the Xarel·lo into something difficult to define: it is fresh yet full-bodied, mineral yet fruity, simple yet complex. The naturally low alcohol integrates perfectly. It is the kind of wine that explains itself better at the table than on a technical sheet.