Varieties:

Garnatxa blanca 66%

Trepat 33%

Soils:

Argilo-calcaris.

Elaboration:

Verema manual,

premsat de raïm sencer i fermentació

en bótes de roure francès,

criança de 8 mesos a la mateixa bota.

Analytical data on bottling:

Alc. 12,5 % vol.

Acidesa total 6,5g/l ac. tart.

Volatile acidity 0.28 g/l

Tasting:

Yellow color with character, sharp and bright.

Fresh and powerful nose that reminds us of white fruit, citrus peel, aromatic Mediterranean herbs typical of the Trepat variety and subtle notes of oak.

In the mouth it reproduces the aromatic sensations, freshness, complexity and volume, with a good balance between fat and structure, and the right tension to give it good persistence.