Massis del Garraf
Varietals: 95% Xarel.lo, 5% Viognier
Wine made with organic grapes
Intense aroma of undergrowth impossible to find in commercial wines.
Complex, persistent. Mandatory to keep drinking it.
Traditional agriculture-based treatments with copper, sulfur and anti-plague systems (pheromone). Synthesis products are not used.
Grapes are harvested in the cooler hours of the day, in boxes of 15 kg and a first selection of grapes is made in the vineyard by qualified staff.
Each plot is produced separately and using autochthonous yeast for the ultimate expression of terroir. Only must flowers used, with gentle pressed yields, obtaining 55-60% efficiency. Maceration, pressing and fermentation takes place at low temperatures to prevent oxidation and preserve varietal aromas. 55% fermentation, aging (4 months) in French oak barrels. 45% fermented and aged in stainless steel tanks.