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natural yeast fermentation in tank and open-topped vats
Xarel·lo Vermell
fermented and raised in a single used French oak barrel on its lees for 10 months
iNNoble Wine Magazine is the brainchild of Rayco Fernández and Armando Guerra
Fermented and aged on its lees for ten months with stirring of the lees for 3 months
Bernaví Vinyaters Xalera Negre 2024, Terra Alta Eterea Kripan natural yeast fermentation in tankVilalba dels Arcs enjoyment panal soils Winemaker Marco Bernava designed this wine to be easygoing by co fermenting red and white varieties with little skin contact. Cherry, raspberry, bright acidity chillable, quaffable, delightful. D. O. Terra Alta Grapes: Garnatxa Negra, Syrah, Merlot, and Cabernet Sauvignon
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