100% Gamay. manual harvest, 21-day carbonic maceration, alcoholic fermentation with native yeasts

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

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

Sauvignon blanc from Clos du Tue-Boeuf, Grenache blanc de Mendall, Macabeu de 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 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

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

100% Sumoll of vineyards planted in 1920. vintage manual, half despalillado and encubado in an open boot, another half without despalillar in an open amphora, trodden with the feet, maceration of 2 weeks, alcoholic fermentation with autochthonous yeasts

Grenache ink, white and gray, Cariñena, Monastrell and Syrah. carbonic maceration for the Cariñena, steeping and maceration of 5-6 days in DAI for the others, alcoholic fermentation in stainless with indigenous yeasts

Saperavi (40%) and Mtsvane (60%). crushed, maceration of 3 weeks without pigeage and alcoholic fermentation with autochthonous yeasts in Qvevri

100% Blaufränkisch. partial stripping, 7-week maceration, alcoholic fermentation with indigenous yeasts in oak vats

Tempranillo (80%) and Garnacha (20%) of 60-year-old vines planted in a glass. without destemming, maceration for 3 weeks, alcoholic fermentation in stainless steel tanks with indigenous yeasts

Cabernet franc (60%), Sangiovese (15%), plus 4 forgotten local varieties. maceration and alcoholic fermentation in DAI with autochthonous yeasts

100% Alicante Nero (Garnacha). maceration and alcoholic fermentation in DAI with autochthonous yeasts

Merlot (90%), Cabernet Franc (10%), vineyards of min. 25 years sold by hand. selection in the vineyard and with selection table, vinification in thermoregulated stainless steel tanks, long maceration of 4 weeks

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

Pinot Noir (85%), Pinot Gris (15%). traditional vinification

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