Manuel harvest in boxes of 225 kg with careful selection. Once in the winery, the grapes spend around 24 hours in a cold room between 3–5 °C. Direct pressing of whole grapes, only using a small proportion of the free-run must (35–40%). Natural static racking without additions, followed by hyperoxidation of the must to eliminate unwanted polyphenolic compounds. Spontaneous fermentation with wild yeasts in concrete tanks. Malolactic fermentation and aging with regular bâtonnages of the fine lees in the same concrete tanks for about 5 months in order to improve the sensations in the mouth. Very light clarification and filtration before bottling.
A very lively and representative wine of the Garnatxa Blanca from Terra Alta thanks to the accompaniment during the production process.
Pale straw colour and very bright. Very expressive nose. It goes between the fruits and the white flowers, with the presence of yeasts and with a wild and spicy finish. Light entrance but enveloping. Long aftertaste.
