Les Madones comes from Vins el Cep's Xarel·lo estate in Gelida's "El Serral," in the Espiells area of D.O. Penedès, Costers de l'Anoia, a 3-hectare organically farmed plot planted in 1954 at 3,500 vines per hectare, trained in goblet on calcareous, sandy soils with a south-east exposure. Grapes are harvested by hand into 20 kg boxes and brought quickly to the cellar by gravity, then pressed at low pressure to draw 50% free run juice, with 20% of the wine fermented in French oak and chestnut barrels of 600 liters for four months and the remaining 80% fermented in stainless steel tanks under controlled temperature. The result is a wine with a delicate nose of white fruit like apple and pear, fresh and silky on the palate with a rich layering of nuances in good harmony, light herbal touches, fennel, and a marked acidity.