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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

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100% Garnacha. manual harvest, alcoholic fermentation partially in amphoras and in stainless steel tanks, very light maceration, FML in amphora

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

100% white Garnacha. manual harvesting, direct pressing, alcoholic fermentation partially in ampoules of 800 l and in cement tanks,

100% Xarel·lo of 4 plots, between 54 and 60 years old. manual harvest, maceration from 24 h to 4 ° C, alcoholic fermentation in barrels at 18-20 ° C

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

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

100% Xarel·lo. direct pressing, alcoholic fermentation in amphoras with 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% Rkatsiteli. 50% de-stemming, 3-month film maceration, alcoholic fermentation in Qvevri (amphorae buried in the ground) with autochthonous yeasts

100% Airén of prefiloxericas vines. Total de-stemming, maceration of 13-14 months in stainless steel tanks, alcoholic fermentation with autochthonous yeasts, spontaneous malolactic fermentation, appearance of veil blossom

Merlot (40%), Syrah (30%), Cabernet Sauvignon (30%). selection of the farms, cold pre-fermentation maceration (3-4 days), maceration 30-35 days with pigeages

Palomino and Pedro Ximénez. mixture of Oloroso and Pedro Ximenez, wine headed

100% Palomino. wine header

100% Pedro Ximénez. grapes exposed to the sun for its pasificación, wine headed

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

100% fine ink. selection table, maceration 20-30 days, alcoholic fermentation at 27ºC, FML in barrel, racking in waning

100% Garnacha. whole grape, cold pre-fermentative maceration, autochthonous yeasts, alcoholic fermentation in 33-hl French oak barrels, pigeage and foot trodding

50 bitter varieties (40%), sweet (40%) and acid (20%) of apple trees from 150 to 300 years. assembly of the varieties, crushed, soft pressed, ancestral method with native yeasts

100% Pinot Noir from Finca de Mas Fonoll (Pontons). de-stemming, direct pressing, alcoholic fermentation with temperature control, traditional method

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