All our harvest is by hand. The grape harvest is done at the optimal moment of the ripening and we select the grapes since the moment we cut the bunch. We work with native varieties of grape: Garnatxa and Carinyena. We have some Cabernet Sauvignon, Merlot and Syrah.

    At the winery, the destemming and pressing is done gently and slowly so that the grapes are not abused. During the first days of fermentation the temperature is controlled at 29º C, later at 25º C and finally at some 20º C. The maceration of the wines for crianza lasts between 30 and 40 days, depending on the vintage. The pressing is done with a small capacity vertical press (250 l). At the right moment the wine will develop the malolactic fermentation.

    We know this land, the vines, the grapes, and produce wines that maximize the expression of terroir.

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