Manual harvest in small 18kg boxes with careful selection in the field. Once in the winery, the grapes go through a cold chamber (3-5ºC) for about 24 hours. The next day a selection of the best grains is made to ensure the ideal state of the grapes, followed by a manual destemming. Spontaneous fermentation with wild yeast in open 500L barrels with 20% whole clusters. Malolactic fermentation and 15 months aging in 2 Austrian oak foudres of 600L.
The old Garnatxa and Carinyena vines at the La Serra estate produce powerful and concentrated grapes which create an intense wine packed with black fruit, such as ripe cherries, and a refreshing herbal sensation with notes of coffee and toffee. The freshness of old Carinyena embellished with mineral touches stands out in the mouth. A lively and deep wine.
