Mala Herba ancestral
The Xarel·lo to make this ancestral comes from the “La Lengua del Pozo” farm located around 300m. altitude, in the Alt Penedès Montserratí.
We make this ancestral in a natural way, with the must at the end of fermentation (density controls and residual sugars G / F) from the Xarel·lo of CLAR wine each year. We bleed the must / wine that is still fermenting into a stainless steel vat to lower the temperature and thus retard the yeasts and precipitate by static cold a part of the cloudiness of the must / wine.
We bottle without any intervention or addition, in bottles that withstand the pressure to continue the wild fermentation inside them, and with the aging in a cup of cement underground for about two years.
Disgorgement hot on the descending moon.
Precipitations and cloudy appearance may appear, denoting respectful processing and are a good sign of authenticity.