PELL A PELL, CELLER PARDAS
ORIGIN: Spain, Can Comas
VARIETY/BLEND: 100 % xarel.lo.
SOILS: Very poor chalky-clayey soils.
FERMENTATION: Once the tank is filled, it closes until the fermentation ends, which lasts 12 days. Spontaneous fermentation with yeasts from la finca. Malolactic fermentation.
AGEING: 5 months in inox tanks .No clarification.
All the white wines from Pardas have always been directly pressed.
The Pell a Pell is the exception. It’s an orange white wine, fermented and macerated with its own skins.
Ramon Parera and Jordi Arnan started the PARDAS project in 1996, with the idea of making the best wine possible at the Can Comas property, becoming viticulturist and winemakers.
„The Can Comas property is our cultural landscape and also the place where we live. We project the wine from the land, and we only feel winemakers when we start the grape harvest.“