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. Direct pressing with whole grapes, only using a small proportion of the free run must (30%). Natural static racking, without adding anything, with subsequent controlled oxidation of the must to limit the extraction of polyphenols. 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 5 months in order to improve the sensations in the mouth. Not finned wine. Very light filtration
A very lively and representative wine of the Garnatxa Blanca from Terra Alta thanks to the accompaniment during the production process.
Pale straw colour and very bright. Very expressive nose. It goes between the fruits and the white flowers, with the presence of yeasts and with a wild and spicy finish. Light entrance but enveloping. Long aftertaste.
