Harvested at the optimum moment of fruit ripening. Harvest starts at 18-20 degrees.

Manual harvesting using 18-20 kg boxes, through a rigorous selection of the best grapes at the vineyard. The grapes are pressed to obtain the first “flower must”. Fermentation is spontaneous with the grape’s native yeasts. The temperature is controlled throughout the fermentation in small stainless steel vats. – 30% of the Macabeo, once the density has been lowered to 1028, is transferred to chestnut barrels. Once the alcoholic fermentation is over, we begin to work on the mothers with battonage for almost 3 months. As for the Trepat, the grapes are directly pressed and fermented separately in stainless steel vats.

They do not add yeasts, enzymes or any other additives during the winemaking or aging process. They do not filter or clarify their wines. The bottles may contain some natural sediment and/or CO2. The wine must be aerated once the bottle has been opened. Each bottle is unique and different from the others.

It is wonderful to see the flock of sheep grazing and leaving organic waste in the vineyards.