
A classic Macabeu (Macabeo) with its core of white and yellow fruit, bursting from the bottle as it should. However, there's a tropical, spicy edge that adds complexity. Xavi shared that he adds around 10% of other white varieties, including Malvasia and Moscatell, which, like the Macabeu, are left on the skins for about a week.
A classic Macabeu (Macabeo) with its core of white and yellow fruit, bursting from the bottle as it should. However, there's a tropical, spicy edge that adds complexity. Xavi shared that he adds around 10% of other white varieties, including Malvasia and Moscatell, which, like the Macabeu, are left on the skins for about a week.