Pardas cellars. We know you love the reds...but the whites are also delicious. Time to try something new!
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Hermós Hermós Corpinnat 2019
69% Xarel-lo, 31% Sumoll, hand harvested, co-fermented with native
yeasts, 6 months in stainless steel before a 3-year bottle aging. Brut
Nature, minimal SO2.
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Rupestris 2021
92% Xarel-lo, 8% Malvasia de Sitges,n 45 days in tank followed by 3
months in concrete with active battonage for two weeks. Gravity fed
juice, no fining, minimal SO2.
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Pur Xarel-lo 2020
100% Xarel-lo from select plots, fermented and aged 50% concrete eggs,
50% French oak for 8 months, free-run juice, spontaneously fermented, no
fining, minimal SO2.
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