The vineyards are located at an altitude of 850m on a hillside. Organic viticulture. Poor sandy loam soil with many pebbles. 15 to 40-year-old vines. Low yield of 1kg per vine or 7hl per hectare.
Bobal
Selection of the grapes in the vineyard during the harvest in 15kg crates. The grapes are cooled at 4°C for 24 hours. Fermentation in 3,000L stainless steel tanks and 1,000L wooden vats. Racking is done manually. Total duration of fermentation and maceration 26 to 34 days. Press wine is not used. Wood aging for 12 months in a selection of 225L French oak barrels (35% first year and 35% second and third year) and 30% in 1,000L wooden vats for 12 months.