'Xalera'
Freaky Level 4
Let’s get weird! Unhinged, freaky fun.
Zero Zero
Wine at its most natural with no sulphur added during or after fermentation. Freaky, wild, pure and difficult to produce.
Weekend Prizes
Fancy meal or second-date wines under $50.
Aromatic
Wafting floral aromas you simply cannot ignore!
'Xalera'
- Freaky Level 4
Let’s get weird! Unhinged, freaky fun. - Zero Zero
Wine at its most natural with no sulphur added during or after fermentation. Freaky, wild, pure and difficult to produce. - Weekend Prizes
Fancy meal or second-date wines under $50. - Aromatic
Wafting floral aromas you simply cannot ignore!
Macabeu, Valencia, Spain
A concentrated and highly aromatic, zero-zero orange with vigour and fight! High-school-teacher-turned-winemaker, Roger Díaz ferments soulful, natural wines from three hectares of certified organic, terraced old vines on the Mediterranean coast. FUN FACT! His vineyards have never known the touch of pesticides or herbicides! A 100%, low-yiel. . .
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Macabeu, Valencia, Spain
A concentrated and highly aromatic, zero-zero orange with vigour and fight! High-school-teacher-turned-winemaker, Roger Díaz ferments soulful, natural wines from three hectares of certified organic, terraced old vines on the Mediterranean coast. FUN FACT! His vineyards have never known the touch of pesticides or herbicides! A 100%, low-yielding, goblet-trained macabeo grown on an outcrop of well draining red sand (rodé) with micro-sea sediments mixed throughout. The grapes are macerated whole in open top amphorae for over three months gaining texture, grit & spice. Exuberantly singular, pineapple skewer, mango fruit leather, salted rim, vines, black lime, angostura bitters & cumin pouch. Enjoy with hazy afternoons and getting a tiniest sunburn on the back of your neck.
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Macabeu, Valencia, Spain
A concentrated and highly aromatic, zero-zero orange with vigour and fight! High-school-teacher-turned-wine. . .
Read More
Macabeu, Valencia, Spain
A concentrated and highly aromatic, zero-zero orange with vigour and fight! High-school-teacher-turned-winemaker, Roger Díaz ferments soulful, natural wines from three hectares of certified organic, terraced old vines on the Mediterranean coast. FUN FACT! His vineyards have never known the touch of pesticides or herbicides! A 100%, low-yielding, goblet-trained macabeo grown on an outcrop of well draining red sand (rodé) with micro-sea sediments mixed throughout. The grapes are macerated whole in open top amphorae for over three months gaining texture, grit & spice. Exuberantly singular, pineapple skewer, mango fruit leather, salted rim, vines, black lime, angostura bitters & cumin pouch. Enjoy with hazy afternoons and getting a tiniest sunburn on the back of your neck.
Read Less
