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Els Bardissots La Besàvia
13 variedades autóctonas en complatación (Picapoll, Sumoll, Beier, Pansa blanca...) de 80 años. maceración de 1 semana en depósitos de acero inoxidable, pisado y prensado, fermentación alcohólica con levaduras autóctonas
Els Bardissots Beier
100% Beier. maceración de 1 semana en depósitos de acero inoxidable, pisado y prensado, fermentación alcohólica con levaduras autóctonas
