Vineyards planted in the municipalities of La Morera de Montsant, Torroja and Poboleda.
Between 25 and 50 years.
Continental with Mediterranean influences.
3,000 kilograms hectare.
Manual harvest in boxes of 10 kilos.
It is vinified in the same way as red wines, making a co-fermentation of the three varieties. The technique is ancient and was traditionally used in Burgundy. All the un stemmed grapes are used and emptied into the tanks, avoiding air accumulations and the use of some CO2. When the vat is full it is covered the arrival of the spontaneous fermentation is expected using only wild yeasts. The grapes must remain at a temperature of around 20ºC so that a fast and dynamic fermentation begins and not exceed 28ºC. After 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 so that the second fermentation arrives without the skins.