Valldolina, 'Uvala', Ancestral 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 grapes for this 100% Xarel·lo (the same grapes he uses for his Valldolina Cava & the Ona Penedès Blanc) are harvested by hand and are pressed, left to settle in tank and then fermented using wild yeasts from the vineyard. The juice is bottled a few days before fermentation finishes, and aged with its lees for 15 months. The ancestral is hand-riddled and hand-disgorged.
Ancestral is a reference to the ancestral method, a way of elaborating sparkling wine. During this process, young wines are bottled before all of the residual sugar has been fermented into alcohol. Fermentation continues in bottle and gives off carbon dioxide. This type of winemaking style is more commonly referred to as 'Pet-Nat', or pétillant naturel.
Xarel·lo is an indigenous grape variety found in Catalunya, and is widely known as one of the key grapes in Cava wines.
Learn more about Can Tutusaus here.
- Grape(s)
- Region
- ABV
- Production
- Producer Tech Sheet PDF
- VIN°VI Tech Sheet PDF
100% Xarel·lo
Olesa de Bonesvalls, Penedès, Catalunya
12%
50 cases
Valldolina Uvala Ancestral Sparkling of Xarel·lo
Grape(s)
100% Xarel·lo
Region
Olesa de Bonesvalls, Penedès, Catalunya
ABV
12%
Production
50 cases
Producer Tech Sheet PDF
VIN°VI Tech Sheet PDF
Valldolina Uvala Ancestral Sparkling of Xarel·lo