"This is Xarel-lo that could easily be mistaken for Meursault and shows exactly how compelling the grape can be in the right hands. The grapes are picked, sorted, and then barrel fermented in a combination of new and used 300 liter French oak barrels using native yeast. 

Enric Soler won Spain’s Sommelier championship in 1997 and eventually took over the vineyard that was planted in 1945 by his grandfather. His subtle, elegant wine is the fruit of a family plot of some of the oldest xarel-lo vines in the world, biodynamically farmed, bush-trained, and draped in a carpet of thick, indigenous ground cover. He is a minimalist in the cellar, leaving the grapes to reflect their beautiful provenance."