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Pretty full bodied stuff
The fruit undergoes a free-air fermentation for 2 to 4 weeks in cement tanks
No SO2 added
With almost 40 years of experience under their belt
The wines are naturally fermented without temperature control and no sulfur is used at all throughout the process
Soler Xarel-lo "Improvisacio" 2024 Corsica Pretty full bodied stuffOrganic, biodynamic. 100% Xarello taken from Sisqueta, Jernia and Espenyalluchs vineyards totalling 1. 3 ha. This wine is the one on which its vintage has the greatest impact, and, given its complexity, is the most difficult to describe at a tasting. Fermentation and nine months aging is done in Stockinger barriques, first used in 2016, as well as two concrete eggs.
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