Wines with a limited, numbered production
We pour all five senses into making quality wine. Just a few hand-crafted units, the outcome of our dedication and the optimal conditions afforded by the Bages region:
The limey and clayey soil in our vineyards accentuates the mineral flavour and brings structure and intensity to the tannins
Because of the extremely high thermal climatological differences, here the maximum ripeness is reached with a contained alcohol content, although the wines are highly expressive thanks to the low productivity of the grape stock.
The top-quality grapes are harvested and hand-picked.
The wine is fermented with native yeasts, and the wine macerates at least 30 days before being pressed.
The malolactic fermentation takes place in new French oak barrels, where the wine is aged for many months.