Manual harvest in 18 kg boxes with careful selection in the field and later also in the cellar. Cooling of the grape at 3–4 ºC for about 24 hours. Direct pressing with whole bunches followed by controlled hyperoxidation of the must to remove oxidizable polyphenols. Natural static settling for 24 hours. Spontaneous fermentation with wild yeast in concrete tanks. Aging with regular bâtonnages of the fine lees in the same concrete tanks (except for 15%, which is aged in a 2,500 L Austrian oak foudre) for about 5 months in order to improve the sensations in the mouth. Light
clarification and filtration before bottling.
Old Garnatxa blanca vines produce a concentrated and mineral wine with a bright straw-yellow colour. Aromas of both flowering and ripe white fruits delight the nose. Honest and clear in the mouth, with a wide and enveloping texture. A fleshy yet fresh wine with a lively acidity and a lingering and deep finish.
