Harvested late (7 November) by hand and collected in 18-kg boxes. The grapes are then spread out to dry on beds of canes in a covered and well-ventilated area for 20 days to become raisin-like and produce a greater concentration of flavours. The fermentation process takes place with the fruit and skins, before being halted with cooling to maintain the fruit’s natural residual sugars. The wine is then aged in a 225-litre French oak barrel for over four years before being stood to age a further three years in the bottle.
Bright amber colour. Notes of dried orange peel, caramel, hazelnuts and Mediterranean herbs delight the nose with a pure expression of Garnatxa blanca. Fresh and unctuous in the mouth with a lively acidity.
