Garolo

Garolo 2025. Organic Xarel·lo from the "L'Hort" and "els soldats" plots. Cold skin maceration for 48h, then pressing and settling for 6 hours. Spontaneous fermentation in a 2-year-old chestnut barrel (225 L) without temperature control. No added sulfites. Unfiltered. Aged 7 months in the same barrel. Bottled without racking. 600 bottles.

Harvest 2025. At the Can Mitjans estate in the heart of the Massís del Garraf, 715 litres of water/m² were collected from September 2024 to September 2025. In the "L'Hort" and "Els Soldats" plots, a hand-selected harvest of 5,420 kg of Xarel·lo was carried out over 2 separate days (30 August and 2 September). 4,400 kg were pressed directly after destemming and crushing, extracting 2,300 litres of must (La Moguda 2025). Another small portion (1,020 kg) was held in cold storage at 5°C for 72 hours before destemming and maceration (Garolo 2025).