Harvest date
September 11th, 2022

Variety
Xarel·lo vermell

Preparation
The grapes are harvested by hand in boxes. It is cooled for 12 hours to later press the whole grape to maintain and preserve the integrity of the grape.

Very smooth, low-yield pressing to minimize colour extraction and preserve acidity.

Fermentation with indigenous yeast and a controlled temperature of 16ºC in three 700-liter bocoy from Burgundy.

Aging
In French bocoy for 4 months.

Natural clarification
In barrels by gravity

Production
2.000 bottles.

Tasting note
The faintly oxidative whit El Guarà was produced with the scarce Xarel.lo Vermell, the pink strain of Xarel.lo from vines planted in 2012 on limestone-rich soils. It fermented with indigenous yeasts in 700-liter oak barrels (bocoyes) and matured in barrel for four months. It feels riper than the others, but it has only 11.8% alcohol and mellow acidity, with abundant notes of pollen and yellow fruit, a juicy mouthfeel and a salty twist in the finish

Analytical
PH -> 3.1 | Acidity -> 6g/l Tart | Alcohol -> 12,5% vol | Residual Sugar -> <2g/l

El Guarà

Robert Parker 2019 vintage - 92 points

Jordi Raventós - Clos dels Guarans