Manual harvest. Brief maceration and pressing with the whole grape. Only the free run must (40%), obtained with gentle pressure, is used. Static natural cleaning, without additions. Spontaneous fermentation with wild yeast in concrete tanks and aging with regular bâtonnages of the fine lees in the same tanks for about 3-4 months. Not fined wine and very light filtration before bottling.
A subtly shy Garnatxa Peluda that becomes wild when moved, giving way to a very fresh and gastronomic rosé. Very pale and bright onion skin colour. On the nose there are notes of raspberry, roses and grapefruit, with the presence of yeast and with a very Mediterranean finish. Fresh entry and light but creamy step. Very
mineral.
