Valldolina, 'Uvala', Marselan

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% Marselan (the same grapes he uses for the Ona Penedès Negre) are harvested by hand and are pressed, then left in stainless steel tanks to ferment using wild yeasts from the vineyard. The juice is left in contact with the skins for 12 days, with two daily 'bazuqueos', or punch downs (pigeage). The Marselan then spends 10 months in French and American oak barrels before being bottled without fining or filtration.