The yeasty and smoky 2013 Refugi is a wine they produce in a refuge (refugi is the Catalan word) in the vineyard, ten meters below ground, and it's mostly Xarello with 10% Chardonnay; it is partly fermented in new 500-liter Hungarian oak barrels with a second fermentation in bottle following the traditional method. It was kept with the lees for no less than 20 months. The effect of the oak is noticeable but not overwhelming, providing sensations of toasted bread and cold bonfire. The palate shows lively acidity and effervescent bubbles that provide freshness and length. It has a pleasant, slightly bitter and mineral finish. (LG)
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