Varietal: Mado, Sumoll and Xerel-lo
Farming: Natural, Biodynamic
Soil: Calerous Clay
Age of Vines: 10-50 years
Winemaking: Harvested by hand in small boxes with subsequent cold maceration. Mandó and xarel·lo macerated with the skins for 14 days. Spontaneous fermentation in stainless tanks. Aging 2 months in old barrels. Indigenous yeasts and no additions (zero SO2).