Autòcton Celler Autòcton Blanc 2020

Autòcton Blanc comes from old Xarel-lo vines grown on the Serra del Montmell, on the edge of Penedès, in Catalonia. These hillsides, between the Mediterranean coast and the Tarragona hinterland, enjoy a Mediterranean climate tempered by altitude and sea breezes. The poor limestone soils encourage low yields and fine concentration, while the nearby sea brings freshness and salinity to the grapes.

The grapes, certified organic, are harvested by hand and fermented with native yeasts. Around 80% of the wine ferments in stainless-steel tanks and 20% in 300- and 400-litre French barrels. Ageing continues for 10 months on the lees, in the same vessels, before bottling without fining or filtration.

This wine reveals notes of white flowers, fennel, thyme, pear, apple, white peach, lemon zest and almond. The floral, herbal nose rests on delicate white fruit. The palate, supple and medium-bodied, is fresh and balanced, with integrated oak, lively acidity and a saline, savoury finish.

The history of wine in Spain is so ancient that no one really knows who first brought the vines to the region. By the time the Phoenicians arrived some 3,000 years ago and founded the present-day cities of Cádiz and Jerez, viticulture was already well established, and Spanish wines were widely traded throughout the Mediterranean and North Africa. You could say that Spain is a winemaking miracle. After years on the sidelines of the world of fine wines, it is now a major player. Investment and ambition in vineyards and wineries are resulting in increasingly rich, complex (often high in alcohol), and spicy reds that are gaining popularity with international consumers. Proud to have more land dedicated to vines than any other country, Spain is only now beginning to capitalize on this resource in a consistent way. Spain is a chaotic jumble of regions and subregions, much like its landscape is a chaotic jumble of incredibly rugged scenery. A glance at a map reveals the climatic diversity among Spain's many wine regions, from the lush, green vineyards of Galicia on the northern Atlantic coast to the parched vineyards of the southeastern Mediterranean. Spain's saving grace for viticulture is the average altitude of its vineyards, which is over 600 meters. Many Spanish vineyards are thus able to produce grapes with good color and acidity simply because nighttime temperatures are relatively low and the grapes don't ripen until after a sufficiently long growing season. But there is a real treasure trove to be found for those willing to dig, and now that a class of connoisseurs has developed in Spain, all sorts of ambitious investors have done their part to change the image of Spanish wine. Today, a new generation of winemakers has quietly begun to craft spectacular wines and experiment with grape varieties that would have been unthinkable not so long ago. Wine remains an important commodity and an integral part of Spanish culture.