Manual harvest in 200Kg cases. Before entering the winery, the grapes are cooled at 4ºC for about 24 hours,
followed by a selection of the best grapes. Vatted in concrete tanks with 50% whole bunches where alcoholic
fermentation (spontaneously with indigenous yeasts) and malolactic fermentation will take place, processes
that we accompany with gentle daily pigeages. The wine is then pressed and transferred to a 5000 Liter Austrian oak
foudre to age for 8 months.
Very smooth stabilization and filtering.
“Hairy” Garnatxa seems to be a shy variety at first, but its wilder side comes out as flavours and aromas open up. A bright, medium intense, claret colour. Aromas of raspberries and spices combine with a herbal touch. A very fresh and light first taste in the mouth soon leaves a spicy character bursting with black pepper pods and cloves towards the end. A refined and elegant palate with a lingering aftertaste.
