La Raspa is made with Black Garnatxa, Merlot, Sumoll, Monastrell and other varieties of vineyards located on floors with white and pink granitic sands.
The grate harvest is manual, once in the winery and after a short maceration, it ferments in stainless steel tanks with native yeasts. It is bottled without filtering and without added sulfur.
Fruity wine, juicy and very sincere. On the nose, aromas of fresh red fruit and notes of Mediterranean herbs stand out. The palate is dynamic and expressive, with a fresh and long finish.