Valldolina, 'Uvala', Brisat (Skin Contact) Xarel·lo

Raimon Badell of Valldolina describes the Uvala wines as a natural progression from ecological to completely natural - in fact the label itself claims that the wine 'might contain flora and fauna' - as it is unfined and unfiltered. 

The Brisat is made with Xarel·lo from 70 year old vines with low yields, which are hand picked and placed directly into amphorae where they are fermented and left in contact with the skins for five months. Afterward, they are pressed and the wine is bottled during a descending moon.

Xarel·lo is an indigenous Catalan grape varietal that is one of the top three grapes used in Cava production. Raimon is also one of the top Cava producers in the region, using the same grapes for his Valldolina Reserva Cava as he does the Ona Penedès Blanc.

Brisat is a Catalan term that is used to describe white wines that have been left in contact with the skins.