Corduixà neutral Whole grape clusters are foot-crushed

Whole grape clusters are foot-crushed and left to macerate for about a month before fermenting with native yeasts

and marl soils at 700 meters above sea level in Las Monjas

The fruit is farmed organically

honest craftsmanship makes “Moby Dick” an inviting partner for shellfish

having undergone 42 days of maceration

Corduixà neutral Whole grape clusters are foot-crushedCorduix is the lightest and most easy going face of Sicus Cartoix (Xarello). It comes from a single vineyard called El Mas, planted in the 1950s on silty, calcareous soils just 7 km from the Mediterranean and about 200 metres above sea level. The old vines and the sea breeze give the wine a marked mineral and slightly salty character. The grapes are harvested by hand and placed in the tank as whole bunches, where they undergo a long, gentle infusion