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and aging potential
wild-yeast fermentation in concrete
It's a dry
This is the throwback approach we love: a producer that was around long before the rose craze and never felt any pressure to change the recipe
Enric Soler Penedes Xarel·lo Improvisacio 2024 CS20230516 and aging potentialXarel lo built Cava's reputation and then got treated like a workhorse. Enric Soler treats it like a great grape instead, and he's spent two decades proving he's right. Improvisacio pulls from three biodynamically farmed parcels, direct pressed and fermented spontaneously in Austrian Stockinger barrels and concrete eggs, then aged nine months. This is a still white wine, not a sparkler, and it's the most persuasive argument anyone makes for Xarel lo
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