From 70 year old vines planted to 2 hectares of stony calcareous clay soils. The Xarel-lo is from a certified organic vineyard. The grapes are hand-harvested in mid-September. Maceration lasts between 8-14 weeks, followed by spontaneous fermentation with mostly whole-clusters and indigenous yeasts that lasts 4-6 weeks in clay tinaja (clay) amphora. The wine spends around three months on the lees with weekly battonage. Aging takes place in the same amphora for four months. Not filtered or fined.