A blend of Xarello, Macabeu, Malvasía and Sumoll Blanc. It is vinified by joining the (un-pressed) must of all the grapes in the winery. Native yeast fermentation in a combination of stainless and amphora for about 4 months. Bottled unfined, unfiltered, and zero SO2. Annual production is around 1,089 bottles
As a winery-wide philosophy - All the wines are made macerated on their own skins, the devatted (aka "délestage") ones are unpressed gravity. Maceration times depend on the type of wine and the characteristics of the vintage, they can range from five days to two weeks. No type of additive is added, nor are they clarified or filtered. All bottlings are certified organic and follow biodynamics in the vineyards.
As a winery-wide philosophy - All the wines are made macerated on their own skins, the devatted (aka "délestage") ones are unpressed gravity. Maceration times depend on the type of wine and the characteristics of the vintage, they can range from five days to two weeks. No type of additive is added, nor are they clarified or filtered. All bottlings are certified organic and follow biodynamics in the vineyards.
