Soler Xarel-lo "Improvisacio" 2024 1996 10% Malvasia—Fermented in concrete and

10% Malvasia—Fermented in concrete and aged on lees for 6 months

The numbers are actually lost in history

There is an old Nebbiolo-like profile to the wines

where he initially became interested in organic farming

It is spotaneously fermented

Soler Xarel-lo "Improvisacio" 2024 1996 10% Malvasia—Fermented in concrete andOrganic, biodynamic. 100% Xarello taken from Sisqueta, Jernia and Espenyalluchs vineyards totalling 1. 3 ha. This wine is the one on which its vintage has the greatest impact, and, given its complexity, is the most difficult to describe at a tasting. Fermentation and nine months aging is done in Stockinger barriques, first used in 2016, as well as two concrete eggs.