Cuvée: La Bufarrella.
About: another killer wine from Toni Carbó that shows what can be done with Xarello, here low-yielding and given 5 months skin contact with 5% of the stems left in to add some vegetal crunch, the wine that comes out is hardly orange and remarkably fine and silky.
Location: Pla del Penedès and Subirats.
Size ha: 1.
Age: vines planted in 1982.
Exposition: north east.
Farming: organic, with the emphasis to protect soil moisture and microbial activity.
Average yield hl/ha: 20.
Hand harvested fruit is crushed and put into stainless tank with 5% left whole bunch. It ferments and then macerates on the skins and stems for 5 months, before being pressed, then settles for one month before bottling.
Vintage Notes 2017
Bottles produced: 2,000.
Date bottled: 2018-05.
Alcohol %: 13.04.
SO2 Total: 7.
Tasting: smokey, quince jelly, cherry, lemon, umeboshi aromas, quite other-worldly, bone dry on the palate, yet juicy and beautifully fresh, with a very fine spine of astringency, more about structure and texture than fruit, but plenty of fruit there is.
Vintage notes 2019
A hot, dry summer followed a wet winter and spring so the wines are both very ripe and reasonably juicy.
Yield hl/ha: 23.
Date Harvested: early September.
Bottles produced: 4,000.
Date bottled: 2020-06.
Alcohol: 13.24 %.
SO2 Total: <10.
Tasting: rich, complete, complex, low acid and viscous but fresh, with white pepper and rosemary, vegetal, ethereal peach, apple, melon fruits, deep and long. Happy wine.