Els Nanos Blanc

Mas Foraster · Conca de Barbera, Spain

Bright and refreshing, this white offers crisp citrus, green apple, and white peach notes with a subtle Mediterranean herbal lift. Made from Xarel·lo and Parellada and aged exclusively in stainless steel, it is easy-drinking, with vibrant acidity and a fresh, mineral finish.

Farming
Certified organic

Harvest Method
Macabeo: mechanical harvest Parellada: hand harvest

Varietal
60% Macabeo, 40% Parellada

Age of Vineyard
Macabeo planted in 1971, Parellada planted in 1966

Vessel
Stainless steel

Vineyard Yield
40 hl/ha

Soil Type
Limestone clay soils

Annual Production
35,000 bottles

Vinification
Cold maceration in the tank for 6 hours to extract the aromas of the grape skin.

After pressing, the wine ferments with natural yeast between 16 and 18º C for 15 days, then the wine stays on fine lees for 3 months.

Full malolactic fermentation for Parellada, no malolactic fermentation for Macabeo.