Cyclic Beer Farm Saison

100% Xarel·lo. direct pressing without de-stemming in pneumatic press, racking, alcoholic fermentation at 15-18 ° C in stainless steel tanks with indigenous yeast, added no-sulfur

100% Garrut. Total de-stemming, 3-day maceration with pigeage every 3 hours, alcoholic fermentation with autochthonous yeasts in stainless steel tanks

100% Cabernet-Sauvignon. alcoholic fermentation with autochthonous yeasts at 27 ° C and resting in stainless steel tanks, bottled without filtering, nor clarifying, nor stabilizing, without added sulphurous

100% Vinyater over 60 years. direct pressing without destemming, in pneumatic press, desfangando, alcoholic fermentation at 15-18 ° C in stainless steel tanks with native yeast, FMLespontaneous

100% Xarel·lo. direct pressing, FAL at 15-18 ° C in DAI with autochthonous yeasts, final of FAL in bottle

Garnatxa, Ull de Perdiu, Sumoll, Queixal de Llop, Samsí, Garrut, Trepat, harvested in this order. short maceration with scrap, stepped with the feet, alcoholic fermentation at 15-18 ° C in stainless steel tanks with native yeasts, final alcoholic fermentation in bottle

Malta: Belgian Pilsen Bio (85%), Belgian wheat malt (15%). Hops: Perle, Hallertauer Tradition.. Classic style. Yeast Mix-Farmhouse.

100% Macabeu of 25 years. manual vintage, crushed, 50% pneumatic press, slow fermentation at controlled temperature, malolactic fermentation

Xarel·lo (50%) and Xarel·lo Vermell (50%). 7-month alcoholic fermentation with autochthonous yeasts in oak barrels for the Xarel·lo, in Roman amphoras for the Xarel·lo Vermell, 2nd alcoholic fermentation made with honey and native yeasts

100% Gray Garnacha. manual harvest, 4-day maceration, pressed grape in whole cluster, alcoholic fermentation in amphoras with native yeasts

100% Xarel·lo. 1-day maceration, gentle pressing, alcoholic fermentation with native yeasts in French oak barrels

100% Sumoll. ancestral method

White Grenache, Macabeu, Moscatell, Vinyater, Xarel·lo, Parsé, Parelleda. de-stemmed part, film maceration for 1 to 3 days, alcoholic fermentation with native yeasts, without sulfur

Sumoll de Grá Gros and Sumoll de Grá Allargat. manual harvest in boxes, direct pressing without despalillaren pneumatic press, desfangando, alcoholic fermentation at 15-18 ° C in DAI with indigenous yeast

100% Subirat Parent of 70 years. direct pressing without destemming, in pneumatic press, racking, alcoholic fermentation at 15-18 ° C in stainless steel tanks with indigenous yeast, FML spontaneous, without added sulphurous

Garnatxa, Ull de Perdiu, Sumoll, Queixal de Llop, Samsó, Garrut, Trepat, harvested by hand in this order. short maceration with scrap, stepped with the feet, the pressed musts are added one on top of the others elongating a lot the fermentation of the set, FAL with native yeasts, FML spontaneous with indigenous bacteria, without added sulphurous

100% Xarel·lo of 50 years. de-stemming, film maceration for 7 to 10 days, alcoholic fermentation with native yeasts

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100% White Pansa. delicate destemming, without squeezing, 5 days film maceration in stainless steel tanks, alcoholic fermentation with indigenous yeasts

100% White Pansa. delicate destemming, without crushing, 11 day film maceration in stainless steel tanks, alcoholic fermentation with native yeasts

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100% Xarel·lo planted in 1998. Total de-stemming, maceration of 12 days in stainless steel tanks, uncovered, end of alcoholic fermentation in 500 l barks with indigenous yeasts

100% Macabeu from vineyards over 40 years old. 10-day maceration in stainless steel tanks, end of alcoholic fermentation in white ceramic amphoras with native yeasts

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100% Garrut. destemming, maceration for 3 days, alcoholic fermentation at 15-18 ° C in stainless steel tanks with native yeasts, final alcoholic fermentation in bottle

100% Sumoll. despalillado, maceration of 15 days, alcoholic fermentation with autochthonous yeasts

100% Malvasia. 1st and 2nd alcoholic fermentation with autochthonous yeasts (foot of vat made from frozen must for the 2nd)

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100% Macabeu of 25 years. One night film maceration, reduction of the must with heat, alcoholic fermentation with native yeasts for almost a year

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100% Xarel·lo of 30 years. manual harvest, pressed in vertical pressure plates at low pressure, macerated and fermented in new French oak barrels at low temperature, each process is made according to the moon

100% Xarel·lo planted in 1996. Total de-stemming, maceration of 11 days in stainless steel tanks, uncovered, final alcoholic fermentation in 500 l barrels with native yeasts

100% Xarel·lo. 20% of whole bunches, incubated in open barrels of 500 l and in stainless steel tanks, maceration of 18 days, fermentation with autochthonous yeasts in stainless steel tanks

100% Xarel·lo of 12 (La Serra) and 40 years old (Sota Serra). manual harvest, pressed in vertical pressure plates at low pressure, macerated and fermented in stainless steel tanks at low temperature, each process is made according to the moon

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100% Monastrell of young vines. destemming, maceration for one hour, start of alcoholic fermentation with native yeasts in a stainless steel tank, end of fermentation in the bottle

Samsó (90%) and Sumoll (10%). vintage manual, without destemming, maceration of 20 days, alcoholic fermentation with native yeasts in stainless steel tanks

100% Bobal. despalillado, maceration of 3 days, alcoholic fermentation in stainless steel tanks with native yeasts, alcoholic fermentation end in bottle, without added sulfur

Sauvignon blanc from Clos du Tue-Boeuf, Macabeu and white Grenache from Mendall, white Sumoll from Escoda-Sanahuja. direct pressing, alcoholic fermentation with autochthonous yeasts of each wine by its side in stainless steel tanks, subsequent assembly

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Xarel·lo (80%) of 30 years and Macabeu (20%) of 25 years. over the wine of the 2011 harvest, fermented must has been mixed in 2012 in substitution of sugar and yeast. Sugar from the must and indigenous yeasts. No added sulfites or expedition liquor. Without disgorgement.

100% Sumoll. 1st and 2nd alcoholic fermentation with autochthonous yeasts (foot of vat made from frozen must for the 2nd)

Chardonnay (50%) and Macabeu (50%). vinification of the two varieties separately, alcoholic fermentation with indigeneous yeasts, end of the fermentation in the bottle, blend at the time of disgorgement

100% Chardonnay. Total de-stemming, 4 days film maceration with 1 remount of 3-4 min per day, uncovered, final alcoholic fermentation at 18 ° C in amphoras, malolactic fermentation

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100% Sumoll. alcoholic fermentation with autochthonous yeasts of 7 months in oak barrels (50%) and Roman amphoras (50%), 2nd alcoholic fermentation made with honey and native yeasts

Cabernet-Sauvignon (60%) and Trepat (40%). total de-stemming, joint vinification of the varieties, maceration of 15 days with a comeback to the day of 3 min, only tear, without sulfur added

White pan of Artigas, white Grenache of Frisach and Parellada de Tuets (1/3 of each). vinification of the 3 varieties as a whole, maceration of 7 days in stainless steel tanks, alcoholic fermentation with native yeasts

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Garnacha (25%), Cabernet-Sauvignon (25%), Syrah (25%) and Macabeu (25%). semi-carbonic maceration, alcoholic fermentation in stainless steel tanks at controlled temperature and with indigenous yeast, without added sulphurous

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Grenache (50%), Cabernet-Sauvignon (20%), Syrah (25%) and Bobal (5%). carbonic semi-maceration, alcoholic fermentation with native yeasts

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100% Grenache. de-stemming by hand, 5-day carbonic maceration, alcoholic fermentation with indigenous yeasts

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100% Syrah. 4 h of film maceration, 1st and 2nd alcoholic fermentation with autochthonous yeasts (foot of vat made from frozen must for the 2nd)

100% Chenin Blanc. Total de-stemming, maceration for 2 weeks, alcoholic fermentation with native yeasts, bottling without filtering, clarifying or stabilizing, without sulfur added

100% French Cabernet. despalillado, maceration of 3 weeks, alcoholic fermentation with autochthonous yeasts, bottling without filtering, clarifying or stabilizing

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100% Xarel·lo. direct pressing without destemming, in pneumatic press, desfangando in descending moon, alcoholic fermentation at 15-18 ° C in stainless steel tanks with native yeast, without added sulphurous

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Ull de Llebre (90%) and Garnacha (10%). Total de-stemming, 10-day maceration, slow alcoholic fermentation in stainless steel tanks with indigenous yeasts

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100% Sumoll de gra petit 70 years. 50% destemming, maceration for 3 days, alcoholic fermentation with native yeasts, without sulfur added

Pansa blanca (50%), Sumoll (15%), Beier (10%), Garnacha blanca (10%), and others from 75-year-old vineyards. 12-hour maceration of the varieties as a whole in stainless steel tanks, alcoholic fermentation with indigenous yeasts

100% white pan of vineyards of 50 years. direct pressing for 80%, 5 days film maceration for the rest, alcoholic fermentation with autochthonous yeasts in stainless steel tanks

Pansa blanc (50%), Garnacha blanca (30%) and Godello (20%) from vineyards of about 15 years. joint vinification of the varieties, alcoholic fermentation in stainless steel tanks with indigenous yeasts

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13 autochthonous varieties in complacency (Picapoll, Sumoll, Beier, Pansa blanca ...) of 80 years. maceration of 1 week in stainless steel tanks, trodden and pressed, alcoholic fermentation with native yeasts

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Pansa blanca (80%) and Garnacha (20%). joint vinification of the varieties, destemming, beginning of alcoholic fermentation in stainless steel tanks with native yeasts, end of fermentation in the bottle

100% Macabeu. manual vintage, soft pressing, alcoholic fermentation with autogenous yeasts in stainless steel tanks

100% Xarel·lo. direct pressing, alcoholic fermentation in amphoras with native yeasts

Garnacha (90%) and Trepat (10%). without destemming, maceration of the grape intervenes for 8 days, destemming, maceration of 10 days more in stainless steel tanks and pressing, final fermenting in stoneware amphoras

100% Xarel·lo. manual harvest in boxes of 12 kg, cooled grapes for 24 hours in cold storage, film maceration of 4 and a half months, alcoholic fermentation in DAI with native yeasts, bottling without adding sulfurous or filtering

Malta: Belgian Pilsen Bio (50%), Belgian wheat malt (25%), wheat flakes (25%). Hops: HBC 431. Berliner Weisse Dryhopped style. Yeast Lactobacillus Plantarum and Mix-Farmhouse.

Cabernet franc (30%), Garnacha (30%), Cariñena (20%), Merlot (20%). alcoholic fermentation with autochthonous yeasts, bottling without filtering, clarifying or stabilizing

100% white Garnacha. total de-stemming, maceration for a week, alcoholic fermentation with native yeasts in stainless steel tanks, without sulfur added

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Macabeu (70%), Chenin Blanc (30%). alcoholic fermentation with autochthonous yeasts in concrete tanks, bottled without filtering, or clarifying, nor is it

Perellada (50%), Garnacha blanca (25%), Macabeu 100 years (25%). Maceration of 8-10 days, alcoholic fermentation in amphora with native yeasts

100% Xarel·lo. manual harvest, slow in stainless steel tanks with native yeasts

Syrah (90%) and Viognier (10%). joint vintage of the two varieties, alcoholic co-fermentation with native yeasts in stainless steel tanks

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100% Macabeu. direct pressing without destemming, in pneumatic press, desfangando in descending moon, alcoholic fermentation at 15-18 ° C in stainless steel tanks with autochthonous, without added sulphurous

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100% Pinot Noir. alcoholic fermentation with autochthonous yeasts, bottling without filtering, clarifying or stabilizing

100% Malvasia. ancestral method

Grenache and white Carignan, Malvasia .... hand destemmed, 36 days film maceration in amphoras, alocholic fermentation with autochthonous yeasts

100% Xarel·lo. ancestral method

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100% Macabeu. de-stemming, pressing with the scrap added to the press, alcoholic fermentation in stainless steel tanks with native yeasts and with 3% of whole grapes

100% Cartoixá Vermell. despalillado, 120 days film maceration, pressed in pneumatic press, desfangando, alcoholic fermentation at 15-18 ° C in stainless steel tanks with autochthonous yeast, without added sulphurous

100% Xarel·lo of 25 years. de-stemming, overnight maceration, alcoholic fermentation with indigenous yeasts

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