VIMUT
vintage: 2020.
VARIETIES:
Xarel·lo vermell, chardonnay and sumoll.
ELABORATION:
We make it naturally by infusing the herbs with the wine in cement tanks for half a year, we add “milflors” honey from our apia- ries about 5% to balance with the herbs and high volatile acids, while we head in with alcohol to avoid re-natural fermentations. This alcohol comes from the distillation of our Xarel.lo 2018 breeze.