In this case, the Agustis, elaborate in an ancestral way (that is, without second fermentation and the minimum possible intervention without added sulphites or clarification) the Macabeo and Xarel.lo varieties from a property that is accessed through the Cami dels Xops, in the Alt Penedes. Calcareous and sandy soils located 250 meters high. Biological cultivation and following the lunar process.
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It is neither more nor less about trying to put the soil, the landscape, the climate and the varieties, in the purest way in a bottle. The grapes without destemming are fermented in old oak and stainless steel barrels, and without completely finishing the fermentation, they are bottled, so that the carbonic acid is finished fermenting. Curiously, there are 20 grams of totally natural residual sugar left.