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

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

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

Grenache (90%) and Syrah (10%). partial de-stemming, carbon semimaceration with temperature control, alcoholic fermentation with autochthonous yeasts in stainless steel tanks, fermentation end in amphora

Garnacha (90%) and Tempranillo (10%). Total de-stemming, 10-day maceration, alcoholic fermentation in 4 small 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

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

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

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

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

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% 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

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

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% 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

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

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

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