Variety and vintage: Bobal & Tempranillo 2019

% Alcohol: 1825 bottles


Altitude: 1000 masl.

Soil: Rocky made of fossilized oysters and corals.

Age of vines: 25 to 80 years old.

Trellising: Bush vines

Climate: Cold Mediterranean climate with continental influence. The proximity to the Mediterranean Sea and the height provides an intense thermal variation between night and day temperatures.

Rainfall: Vintage 2019: 350 mm/year

Viticulture: Ecological viticulture in conversion, currently a combination between biodynamic and ecological. 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 calendar.

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 to prevent oxidation and contamination. In the cellar we also follow the lunar calendar for all oenological actions, from the entry of the grapes in the cellar to the bottling, which we do without filtering.

Harvest: Manual in boxes, with exhaustive selection in field.

Elaboration: Manual discharge in the cellar, where we make a second selection of the best grapes. The grapes are destemmed and pressed mechanically through a gentle and progressive process to obtain a high quality must. The “off lees” is done at low temperature with no chemical substances added, with temperature lowered to around 8oC during 24-48 hours

Fermentation: Spontaneous fermentation with native yeasts. Temperature controlled to preserve texture and aromas.

Aging: 9 months aging over fine lees in “Spanish tinajas”, used oak and steel vats. Open filtration and isobaric bottling.