Biodynamic and Organic. Espenyalluchs is a 1 ha vineyard sourced from massale selections from the Nun vineyard. It's a cool site at high altitude (400 m) on steep slopes at the limit of where Xarel.lo can ripen in Alt Penedès. The vine density here is also extremely high at 3700 vines/ha which forces more competition among the vines which leads to lower yields but higher quality fruit for each vine. The vineyard faces northeast which gives an even longer hang time while preserving acidity in the fruit. Hand-harvested in 15 kilo bins and whole cluster pressed. Settled and racked to 4 to 5 year-old Burgundy barrels of 300 liters. Spontaneous fermentation in barrel then aged on the lees for 8 months with no battonage. Bottled at the end of May with only SO2 added. 8 barrels produced (258 cs).

Biodynamic and Organic. 40-65 year-old Xarel.lo, grown in bush vines in calcareous clay @ 260m from 3 vineyards comprising 1.3 Ha (Sisqueta, Jerònia and Espenyalluchs). Hand-harvested in 15 kilo bins and whole cluster pressed. Settled and racked to 2000 liter Stockinger foudre and cement eggs. Spontaneous fermentation in both vessels then aged on the lees for 8 months with no battonage. Bottled at the end of May with only SO2 added. 420cs produced.

Biodynamic and Organic. Old vine (planted in 1946), head-trained Xarel.lo planted in sand (45%), limestone (29%), and clay (26%) at 250 meters altitude. The Nun vineyard, only 0.78 ha, has been farmed organically and biodynamically since 2005. This is Xarel.lo that could easily be mistaken for Meursault and shows exactly how compelling the grape can be in the right hands. The grapes are picked, sorted, and then spontaneously fermented in barrel in a combination of 35% new and 65% two year-old 300 liter French oak barrels. Ageing, done with zero battonage, is carried out in the same barrels for 8 months. Bottled at the end of May with SO2 as the only addition. 8 barrels (241 cs) produced.

Biodynamic and Organic. 50% Xarello, 50% Malvasia de Sitges. From Darrere Casa, a plot right next to Enric's winery that comprises 0.2 Ha. Xarello is 43 years old and Malvasia is 14 years old. Sandy calcareous clay at 250 meters altitude. Harvested September 11th. Hand-harvested in 15 kilo bins and whole cluster pressed. Settled and racked to three 3 year-old Burgundy barrels of 300 liters. Spontaneous fermentation in barrel then aged on the lees for 8 months with no battonage. Racked to stainless steel for assemblage then bottled at the end of May with only SO2 added. 3 barrels (75 cs) produced.