Producer >
After twenty years of developing the export of premium family bodegas, in 2009 Javier Ruiz de Galarreta turned his focus towards finding excellent vineyards, partners and modern facilities to produce a “different” Cava. In the heart of the Penedès, he discovered the vineyards and qualities he was looking for to make such a style of wine. Harvesting takes place at night to maintain the integrity of the fruit and the base wines are fermented at cool temperatures to preserve primary aromas. Once the second fermentation has taken place in the bottle, the wines are then kept on their lees in underground cellars for a minimum of twelve months to further increase their roundness and complexity.
Winemaking >
Grapes are harvested at night to avoid high temperatures and premature fermentations. They are quickly transported to the winemaking cellar and refrigerated at 10ºC to avoid the colour of the skins dyeing the must. Once the must is pressed and each variety has fermented separately at a constant 16ºC to preserve its primary aromas, the must is blended and bottled along with the base wine, to which the yeast and sugar are added to produce the formation of bubbles. For the second fermentation, the bottles are kept in underground cellars at a constant 15º-17ºC where they are in contact with the lees.
Xarel lo
11.5
SPAIN
6
Cork
Villa Conchi
Vegan
Vegetarian 
Fact Sheet