La Xalamera is a wine from a single vineyard made from Garnacha vines planted between 1959 and 2004. The harvest is manual in 18Kg boxes. The grapes are cooled overnight and the next morning they go through the sorting table to remove unwanted grains.
About 30% of the grapes are emptied directly into concrete vats, the rest being destemmed and crushed. Fermentation begins between 2 and 3 days later and during the first week manual pigeages are carried out. Once fermentation is complete, the wine is pressed and the aging begins in 500-litre French oak barrels. Once the malolactic fermentation is completed, the wine is transferred to a large Austrian oak foudre to continue aging for another 6 months.
A bright and lively violet colour. An expressive nose with tantalizing aromas of red fruits, raspberries and mineral notes. Very fresh and fruity in the mouth with pleasant, silky sensations.
