Vinification

The cellar is currently dimensioned to produce up to 10.000 lites. Small staineless steel fermenting tanks enable us to vinify the individual vineyards and varieties separately.

The grapes are picked in small 20kg boxes, and after destemming macerate for around 25 days together with their skins to ensure the ideal level of extraction. During that period the wine is pumped over twice a day, with regular checks on the progress of fermentation. Malolactic fermentation takes place shortly after pressing in the stainless steel tanks.

Ageing

The underground barrel hall is air continioned to keep the wine at ideal temperature throughout the ageing process. Part of the Garnatxa is aged separately, whilst the remainder of production is preblended with Carinyena before being put into barrel. The ageing period usually last for around 12 months running from March to March each year.