Hello!
Out on a trip and had this with lunch today in Barcelona at a restaurant called Bacaro, a natural 100% Xarello from Catalonia. The website mentioned a 70 year old farm, not sure if these vines are 70 years old, but they do practice biodynamic farming! (Whatever that means for this producer)
Very good value! 29 euro for bottle at the table, which coming from NYC always shocked at QPR out here.
It was a sulfur bomb on the nose when first opened up, this faded with time.
After some sitting it ended up being a lovely natty light white with a lot of stone fruit and bruised green apple skin on both nose and palate, palate was kind of salty with a nice short fruity finish, really heavy on the green fruit notes on the palate, lots of light sediment in the bottle. The sulfur never really fully left the nose but on the palate definitely opened up really nicely with the fruit flavors.
Overall it was great to sip with seafood and pasta, it was easy drinking going down yet had heavier characteristics with sediment and the color of the wine which I found interesting. I think if the sulfur note had been a a little less I would have liked this more, but I appreciate drinking local wine none the less!!
by Minoiboisoy