Vineyard: a 5-hectare plot at 250 meters of altitude, that has a southern exposure with a slight slope, with Mediterranean breezes in the morning and afternoon. 25-year-old vines on calcareous clay.
Varieties: 40% Macabeu, 30% Xarel-lo 30% Garnatxa, 10% Malvasia
Cellar: Vinified in 15,000-liter stainless steel tanks for 30 days with only indigenous yeasts. After which, the wine goes into concrete tanks for 3 months for malolactic fermentation and battonage. The wine is unfined and goes through a soft paper filter to remove tartaric particles. Lightly sulfured at bottling.
Varieties: 40% Macabeu, 30% Xarel-lo 30% Garnatxa, 10% Malvasia
Cellar: Vinified in 15,000-liter stainless steel tanks for 30 days with only indigenous yeasts. After which, the wine goes into concrete tanks for 3 months for malolactic fermentation and battonage. The wine is unfined and goes through a soft paper filter to remove tartaric particles. Lightly sulfured at bottling.
