Montsant Blanc, 'Dido'

• 50% Macabeu, 40% Garnatxa Blanca and 10% Cartoixà (aka Xarel-lo)
• Vineyards up to 70 years of age on limestone soils
• 20% of the grapes are macerated on the skins for 24 hours
• 30% is aged in 3000L clay amphora and 70% is aged in old wood vessels of 300-4000L for nine months

Resources