La Maca

Learn More About This Wine

Grapes from biodynamic agriculture. The Macabeo, a versatile variety, shows freshness and elegance in the Penedès. La Maca is made with grapes from Galimany estate, a vineyard of less than one hectare planted between 1979 and 1989. Its clay-silty soils orient the vineyard towards the southeast. Plot worked in biodynamics, respecting every detail that the land needs. 

Harvest by hand, selection and bunch entry by gravity. Whole-bunch pressing and careful fractionating of the must. Maceration on the lees lasts two to three weeks, and fermentation takes place in barrels that have been used for various numbers of years, looking for a slight oxidation only. 

La Maca, fresh and delicate, is a Macabeo that stands out for its mineral notes. The work with the lees gives it a good structure and a balance set that gives off citrus and floral notes, white fruits, fine spices, with a slightly saline finish.