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Corpinnat de Mas Candí made with 40% Macabeo, 40% Xarel-lo and 10% Parellada.
Corpinnat de Mas Candí is made with 40% Macabeo, 40% Xarel-lo and 10% Parellada
Fermented in stainless steel tanks and in the bottle
It is aged in the bottle for 30 months.
The wine is aged in the bottle for 30 months
The fermentation yeast is selected and own.
The yeast of the fermentation is selected and own
It is fresh, with hints of citrus, apple and lime.
It is fresh, with hints of citrus, apple and lime
corpinnat plus candi p> nfirment in stainless steel tanks and bottles. north Nrealises bottle ageing for 30 months. north The fermentation yeast is selected and appropriate. norte Fresh, with hints of citrus, apple and lime
