Storage temperature: Above 18ºC, 70% humidity, indirect light, stable temperature without sudden changes, horizontally.

Drinking temperature: Between 6 and 8º C.

How to serve it: In a glass with a tall body and a wide tulip shape with a not very narrow mouth.

Pairing: Recommended for rice dishes, paellas, seafood, cannelloni, white meat stews.

Argila 2007

• Catalonia Wine Guide 2012: 9.73 points
• Peñin Guide 2011: 89 points
• Peñin Guide 2013: 92 points
• Peñin Guide – TOP WINES 2013/2014: 92 points
• Silver Medal at the Decanter World Wine Awards 2012

Argila 2009

• Catalonia Wine Guide 2014: 9.71 points
• Catalonia Wine Guide 2014: 9.61 points
• Peñín Guide 2014: 93 points
• Peñín Guide 2015: 88 points
• Silver Medal at the awards of the D.O. Penedès
• Silver Medal at the Decanter World Wine Awards 2013

Argila 2010

• Catalonia Wine Guide: 8.88 points
• Peñín Guide 2015: 91 points
• Recommended at Decanter World Wine Awards 2015

Argila 2011

• Gold Medal at the Tastavins Academy Awards of the D.O. Penedès 2017
• Gold Medal at the Decanter World Wine Awards 2017
• Bronze medal at the Vinari Awards 2017
• Catalonia Wine Guide 2018: 9.71 points
• Peñín Guide 2017: 90 points
• 3 stars Premium Wines in Prowein 2014
• James Suckling 2018: 89 points

Argila 2012

• Catalonia Wine Guide 2019: 9.61 points
• Peñín Guide 2020: 91 points

Argila 2013

• Catalonia Wine Guide 2022: 9.76 points
• Peñín Guide 2023: 91 points
• Catalonia Wine Guide 2025: 9.88 points

Technical data

• Cupatge: 100% Xarel·lo
• Harvest date: 01/09/13

Second fermentation

• Release date: March 2014
• Duration of fermentation: First fermentation in stainless steel tanks at 15-16ºC for 15 days.
• Second fermentation in bottle for 40 days.
• Temperature: 16º C
• Aging time on lees: From 60 pesos in bottle

Analytical data

• Alcohol content: 12.50% vol.
• Total sulphur: 25 mg/L
• Total acidity: 6.2 g/L exp. in tartaric acid
• Residual sugars: 2.0 g/L

Disgorgement date

• See tag

Expedition liquor

• Without additions