Tasting note
It delivers a structure tending towards the mineral, the floral, length, fruitiness and ease of drinking.
Viticulture
Organic vineyard. Harvested by hand in 12 kg boxes. Ages between 30 and 70 years. Yield from 3.500 to 4.000 Kg per ha. Small bunches. Garnacha from different plots. Very weathered granitic soil. Sandy texture. Fresh, deep soils, rich in organic matter. Altitude between 650 and 850 m.
Vinification
Cold pre-fermentation maceration. Fermentation in woodenvats of 3,000 to 4,500 liters and in stainless steel tanks. Native yeast. 90% whole grapes and 10% de-stemmed grapes. Pigeage. Natural malolactic fermentation. Aged on its own lees in foudres and French oak vats of 2,500 to 11,500 liters for 8 months. Aging of the blend for 2 months.