Macabeu: Sant Perede Ambigats estate, 1.97 hectares, biodynamically cultivated, located at 500 m above sea level, on clay soil, typical of the area. Young vines trained on trellises, cultivated and worked with minimal intervention. They apply sulphur powder, whey, horsetail infusions and biodynamic preparations 500 and 501. CCPAE certified.

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

Manual harvesting with 18-20 kg boxes through a rigorous selection of the best grapes at the foot of the vineyard. The harvest is 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 the work of 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 vinification 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 is opened. Each bottle is unique and different from the others.

It is wonderful to see how the flock of sheep grazes and leaves organic residues in the vineyards.