Minimal intervention winemaking

There is no recipe for happiness. Excellence is the sum of infinite and delicate details.

In the winery, every detail counts for Muchada-Léclapart. Their quest is for the minimum intervention to maintain the energy of nature's gift. 

They work meticulously so as not to spoil the raw material. The first decision is fundamental: the time of harvesting the grapes, which seeks to maintaining tension, balance and harmony in the ripening process for a dry white wine. During the harvest is collected manually in the evening to prevent the grapes from heating up, and is pressed directly with a careful Champagne press that gradually extracts the juice from the bunches of grapes over a period of four hours.

In the winery, everything is designed to minimising movement, The wine loses its qualities every time it is moved. Fermentation begins spontaneously without the addition of selected yeasts or acids, just a minimal amount of sulphur (less than 10% than usual), and the wine is left untouched on its lees for eleven months, and finally bottled. unfiltered and not cold stabilised, to maintain all its nuances and aromas. All bottles have sediment, so it is advisable to keep the bottle upright for two weeks before tasting, open it without shaking it and decant it if possible. The recommended serving temperature is 13-14ºC.