Blanc Sense Papers, 2019

from £22.00 per bottle
Available bottle sizes: 75 cl
Spain
Wine
White
100% natural
Xarel-Lo
none
vineyard Vineyard
  • Organic / Biodynamic (uncertified)
  • Soil type: Clay, Limestone
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: No added sulphites: <10 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: tbc
  • Residual sugar: <1 g/L
  • Vessel type: Wood - New oak, Stainless Steel, Other

Additional Information

This wine comes from a single vineyard, but there is one particularity, this parcel has many differences on soil and insolation. So we decided to make three different harvests from the same vineyard , in order to acheive three different grapes with the goal of producing a complex 100% Xarel·lo coming from the same vineyard. Every harvest fermented separated with wild yeast. After every fermentation, each part aged for 3-4 month in different materials. 1st part: stainless steal fermented and aged for 3 month in demijohn. 2nd part: maceration of 1 day, stainless steal fermented and aged for 3 month in demijohn. 3rd part: skincontact fermentation (maceration of three weeks) and aged for 4 month in 500 L new oak barrel with blonde toast.

After every ageing process, the blendings were made and the final wine achived. A wine to feel verietal expression and structure.
something
I am Ferran Lacruz, a young winemaker who in 2018 started a natural wine project based in Catalonia. This project is called “Bodega Clandestina”. A natural wine cellar that wants to be out of any appellation of origin or regulation, to not having any barrier to imagine and create. This small winery wants to make small and accurate vinifications with grapes coming from organic and biodynamics agriculture. These grapes are locals and we basically work with Xarel·lo, eventhought we play as well with Carignan Blanc. Something so important for me it is to produce clean natural wines. With that commitment I work so hard to achieve it. That is why we harvest manually and we exclusively use wild yeast for every fermentation. I strictly believe that the grape skins is something so important for the natural wine making, for that reason all the wines produced had been skin fermented. We like to see our wines evolving and we love to use many materials to age them, Amphores, demijohn, barrels. We are curious that is why we are not putting limits to keep on trying new things. We are not adding any additive to our wines neither any sulphites. As we like to see a natural evolution on them, but we want them to evolve properly, we are not finning nor filtering, to keep the wine structure and protection. We promise you work and effort to bring wines which represents the most as we can our region and our personal growing vintage after vintage! Cheers!
  • Catalonia, Spain
  • 12 wines on RAW WINE - View All

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