Mala Herba sweet 1/2
The xarel lo to make this sweet stale wine, comes from different vineyards, around 300 m of altitude in the Alt Penedès Montserratí.
We make this sweet "Sol y Serena" naturally, with press wines, therefore; with the Xarel·lo seconds, which are already rusted and will continue to rust in the demijohns outside, aging for years in the open called "sun and serene". We leave the demijohns with 20% air to promote oxidation. We fortify the sweet wine with wine alcohol from our Xarel·lo breeze, to avoid future re-fermentation, since the wine contains natural sugars and without any additive or physical filtration procedure it contains yeasts that could re-ferment the residual sugars.
We bottle without any intervention or addition, in a descending moon.
Precipitations and cloudy appearance may appear, denoting respectful processing and are a good sign of authenticity.