Manual harvest in small 18 kg boxes. Once at the winery, the grapes are chilled overnight and sorted the following morning to remove unwanted berries. The grapes are then placed in a cubic concrete tank with 85 % whole clusters for partial carbonic maceration, with the remaining bunches are destemmed and crushed by hand. Spontaneous fermentation with wild yeasts takes place in the same concrete tank, where the must/wine remains with the skins for 30 days, with gentle manual punch-downs (infusions). Only the free-run juice is used and then is placed in a 500 L Austrian oak barrel for the malolactic conversion and aging during 12 months. Very limited production: 600 bottles.
The old Garnatxa and Carinyena vines at the La Serra estate produce powerful and concentrated grapes which create an intense wine packed with black fruit, such as ripe cherries, and a refreshing herbal sensation with notes of coffee and toffee. The freshness of old Carinyena embellished with mineral touches stands out in the mouth. A lively and deep wine.
