Varieties:

Trepat 100%

Soils:

Argilo-calcaris.

Elaboration:

Manual harvest in 15 kg boxes, skimming, maceration and traditional fermentation. Aging for 6 months in clay amphorae and concrete sphere.

Analytical data on bottling:

Alc. 12% vol. Acidesa total 5,2 g/l ac.

tart.

Volatile acidity 0.26 g/l

Tasting:

Bright ruby color. Powerful nose of balsamic herbs such as fennel, giving way to candied fruit and the spicy character of black pepper. In the mouth a fresh and pleasant sensation, as balanced as it is light. A wine of thirst in which the amphoras educate, without indoctrinating, to show its most varietal aspect.

Serve between 12ºC and 13ºC