60% Sumoll and 40% Garnacha
Grapes were hand-harvested, followed by fermentation using native yeasts. As little intervention as possible in the cellar. The temperature is established naturally and is normally low. The extraction process is slow and careful, and they drain by tasting, respecting vital cycles. Aged more than 30 months in used oak vats. Bottled unfined, unfiltered, with no SO2.