Early manual harvest in boxes of 200 kg with careful selection. Once in the winery, the grapes spend about 24 hours in a cold room between 3 and 5 ºC. Brief maceration with consecutive pressing with the whole grape. Only the first fraction of the must is used, the free run must (40%), obtained with gentle pressure. Static natural cleaning, without additions. Spontaneous fermentation with wild yeast in concrete tanks. Malolactic fermentation
and aging with regular bâtonnages of the fine lees in the same concrete tanks for about 3-4 months in order to improve the sensations in the mouth. Not fined wine and very light filtration before bottling.
A subtly shy Garnatxa Peluda that becomes wild when moved, giving way to a very fresh and gastronomic rosé. Very pale and bright onion skin colour. On the nose there are notes of raspberry, roses and grapefruit, with the presence of yeast and with a very Mediterranean finish. Fresh entry and light but creamy step. Very
mineral.
