Manual harvest in 225 kg crates. Before entering the winery, the grapes are cooled to 4 ºC for 24 hours, followed by a selection of the best bunches. Fermentation takes place in concrete tanks with 15% whole clusters, occurring spontaneously with wild yeasts and accompanied by gentle daily pigeage. Afterwards, only the free-run juice is used and it is transferred to a 52 HL Austrian oak foudre, another of 25 HL, and two 500 L Austrian oak barrels, where it undergoes malolactic fermentation and then ages for 12 months. Very gentle stabilization and filtration.
“Hairy” Garnatxa seems to be a shy variety at first, but its wilder side comes out as flavours and aromas open up. A bright, medium intense, claret colour. Aromas of raspberries and spices combine with a herbal touch. A very fresh and light first taste in the mouth soon leaves a spicy character bursting with black pepper pods and cloves towards the end. A refined and elegant palate with a lingering aftertaste.
