Variety and vintage: Merseguera 85% – Macabeu 15%, 2018.
% Alcohol: 12,5%
Production: 6553 bottles+ 51 magnums
Altitude: Between 900 and 1200 meters
Soil: Lime stone, sandy loam.
Age of vines: Between 20 and 60 years old.
Pruned: Vines in goblet and treslling.
Climate: High altitude continental climate. The high altitude results in significant thermal variation between daylight and night.
Rainfall: Vintage 2018: < 400mm / year
Viticulture: Ecological viticulture in conversion. No pesticides or fertilizers of chemical synthesis are used: we only treat vines with powder sulfur and a horse-drawn ecological preparation that we apply by hand. We do not use tractors in treatments to minimize the compaction of the soil. We till the soil the minimum possible to maintain the indigenous vegetation cover for the longest time possible. This gives our vineyards the right balance in terms of diversity of microorganisms and insects and it also helps us in controlling their vigor. All our vineyards are worked by our team and each task is conducted following the lunar period.
Oenology: Minimum intervention in the cellar. No additives are added to the wine: we do not use clarifiers, enzymes, yeasts, or nutrients. We only use a minimal dose of sulfur (50 mg/l) to prevent oxidation and contamination. In the cellar we also follow the lunar calendar for all oenological actions, from the harvest to the bottling.
Harvest: Manual in boxes, with selection in field.
Elaboration: Manual discharge in the cellar, where we make a second selection of the best grapes. The grapes are destemmed before fermentation.
Fermentation: Complete fermentation with the skins and autochtonous yeasts at controlled temperature during half lunar cycle. A light daily batonage is applied to obtain a smooth extraction.
Aging: Aged for 9 months in stainless steel tanks at full capacity. Aged with the fine lees worked very gently during the first 4 months of aging.