GRAPES: 33% MACABEO, 33% XAREL.LO, 33% PARADELLA
SKIN CONTACT: 5 DAYS
REGION: CATALONIA, SPAIN
Vinification method: Hailing from Vilassar de Dalt in the heart of the Alella appellation, winemaker Oriol Artigas actually came to winegrowing serendipitously. He originally wanted to be a chemist, but after working a harvest in Penedès, Oriol realized that a career in a laboratory wasn’t for him and enrolled in an enology program. He then worked at several wineries across Catalonia, which led him to teaching enology at the local university. Landing a steady job enabled Oriol to explore his true passion: a project revitalizing old coastal Alella vineyards and making supremely transparent, non-interventionist wines that evoke the nearby Mediterranean, wines laced with garrigue and sea salt.
Located just 15 kilometers north of Barcelona, Alella is a lesser-known region but has one of those familiar stories: A vineyard area that dates back to Roman times, once renowned for producing exceptional wines, and thanks to the appetite for seaside real estate, has now been whittled down to very little vineyard land. At just 220 hectares, Alella is one of Spain’s smallest D.O.’s. But the proximity to the Mediterranean, granite soils called sauló, and a plethora of native (read: old) vines has inspired a cadre of growers to set up shop here and work to protect this area from extinction. There is no doubt that the quiet revolutionary Oriol Artigas is at the vanguard of this movement.
The grapes for this wine come from young vines on sandy granite soils around the Alella region. Hand-harvested, pressed whole cluster, and fermented on the skins for 5 days in a plastic vat before pressing to stainless steel tanks. A portion of the wine was bottled before fermentation to help finish the pet-nat. 10% ABV. Unfined, unfiltered, and undisgorged. No added SO2.
Tasting notes: light-bodied, lemon curd, pineapple, yeasty, white pepper
Mix and match 3, 6 or 12 bottles!