Harvested and selected by hand. Fermented for 19 days at 16 ºC. Skin maceration prior to fermentation. Cold stabilised for 5 days. It was lightly clarified and filtered before bottled.
|Winery :||Albet i Noya|
|Type of wine:||Young|
Buy Albet i Noya Curiós Xarel·lo 2016
Peñin 87 points.
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