La Moguda 2025. Organic Xarel·lo from the "els soldats" plot, made in stainless steel with 48-hour prior settling followed by spontaneous fermentation without added sulfites. Temperature controlled throughout fermentation. Unfiltered. Aged 7 months in stainless steel. Bottled without racking. 2,800 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).
| Component | Value |
|---|---|
| Energy valueper 100 ml | 280 kJ / 68 kcal |
| Alcohol | 11.5% vol. |
| pH | 3.26 |
| Acetic acid | 0.30 g/L |
| Malic acid | <0.2 g/L |
| Lactic acid | 1.39 g/L |
| Total SO₂ | 8 mg/L |