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100% Pinot Noir. traditional vinification, 12-day maceration, whole vintage

Syrah (40%), Merlot (30%), Cabernet Sauvignon (30%). 4 days of cold pre-fermentation maceration, maceration 30 days with pigeages and remounts

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

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

100% Cencibel (Tempranillo). Total de-stemming, 2-month maceration in stainless steel tanks, alcoholic fermentation with autochthonous yeasts, spontaneous malolactic fermentation, pressing

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

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

100% Saperavi. 50% de-stemming, 1-month film maceration, alcoholic fermentation in Qvevri (amphorae buried in soil) with indigenous yeasts

Garnacha tinta (40%), Cariñena (30%), Garnacha gris (30%). whole vintage, lightly steeped, maceration for 7 days, alcoholic fermentation in DAI with indigenous yeasts

100% Grenache of 90 years. whole vintage, very soft pressing, alcoholic fermentation with yeast sauces

100% Cariñena of free standing vineyards from 1870. whole vintage, very soft pressing, alcoholic fermentation with yeast sauces

100% Grenache of 90 years. whole vintage, very soft pressing, alcoholic fermentation with yeast sauces

100% Cabernet-Sauvignon. 30-day maceration, alcoholic fermentation in oak barrels, soft pressing, malolactic

100% Syrah from 50 year old vines. manual harvesting, total despalillado, by gravity, maceration of 30 days in DAI with temperature control, alcoholic fermentation with autochthonous yeasts, remounts

100% Grolleau of vineyards of 60-90 years. total de-stemming, soft pressing of 12-14 h., alcoholic fermentation of 20 to 30 days with native yeasts and little extraction, vertical pressing, very limited use of sulfur

Manto Negro (55.3%), Cabernet-Sauvignon (18.4%), Syrah (16.3%), Callet (5.7%) and Merlot (4.3%). controlled alcoholic fermentation, maceration of 38 days, with pumping over, bazuqueosy délestages, bottling without filtering

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

100% Carignan from old vines (more than 90 years old). alcoholic fermentation in open barrels of 500 l, maceration of 15-18 days with pigeages

Garnacha (35%), Cabernet Sauvignon (35%), Merlot (10%), Syrah (10%) and Cariñena (10%). 30 days film maceration, alcoholic fermentation in barrel