Different vineyards located in the town of Torroja del Priorat at 400 meters of altitude.
Between 25 and 40 years.
Slate and clay.
Mediterranean with continental influence.
3.000 kilograms hectare.
Manual harvest carried out in small boxes of 10 kilos.
Un stemmed grapes. They are gently poured into the fermentation tanks avoiding the accumulation of air and using some CO2. When the tank is full it is covered and natural fermentation is expected to take place. Only wild yeasts are used. The grapes must remain at a temperature of around 20ºC to start a fast and dynamic fermentation. 28ºC should not be exceeded during fermentation. Once fermentation has started there is no mechanical interaction like 'pigeage' or 'remontage'; only the grapes are allowed to ferment gently and slowly. When the fermentation is complete, the grapes are pressed, removing all the sugar. Then it is dry fermented in a second fermentation without the skins.