Harvest date
August 20, 2020

Variety
Subirat Parent

Preparation
The grapes are harvested by hand and in three stages, with the aim of obtaining different ripening states and achieving balance.

The first part is manual harvested and a very soft pressing with whole grapes is carried out. The second part I did a coold maceration of 12 hours, bleeds and ferments in a chestnut bocoy.

The last part is fermented with skins in a ceramic amphora and then aged with fine lees in a oak bocoy from Burgundy

Aging
In French oak and Chesnut Bocoys for 5 months.

Natural clarification
In barrels by gravity

Production
1500 bottles.

Tasting note
It's not an aromatic variety but one that is quite transparent to terroir and vinification. The wine was produced in a natural way with a biological touch and has a nose reminiscent of some whites from Ganevat, with yellow fruit and earth, mildly spicy. This has moderate alcohol and ripeness (11.5% on the label) and a medium-bodied palate with pungent flavors and a dry finisheautiful golden yellow color. On the nose, aromas of lavender, rosemary, and thyme mainly stand out. On the palate it is unctuous, long with a finish reminiscent
of orange peel and ripe loquat.

Analytical
PH -> 3.2 | Acidity -> 5g/l Tart | Alcohol -> 11.5% vol | Residual Sugar -> <2g/l

Robert Parker 2019 vintage - 91 points

Jordi Raventós - Clos dels Guarans

L'abellar