Varietals: 100% Xarel-lo

Wine Region: Spain / Penedes

Vineyard: Young

Soil: Clay

Vinification: After the harvest, the grapes are transported to the winery. The grapes are then destemmed and vinified with yeast from the field and the winery.

Espanyalluchs is fermented spontaneously at a controlled temperature in wood.After these processes, Espanyalluchs is aged in fourth year, for 8 months, 300 litres French oak barrels with its fine lees.

Alcohol: 12,70 % vol.

Volatil Acidity: 0,45 gr/l

Residual Sugar: 0,6 gr/l

Total Sulfur Dioxide (E-220): 70 mg/l