The vineyards are located at an altitude of 850m on a hillside. Organic viticulture. Poor sandy loam soil with many pebbles. 70 to 90-year-old vines. Very low yield of 0.75kg per vine or 5.4hl 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 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 in a selection of exclusively new 225L French oak barrels for 18 months.