Monovarietal White Garnacha wine that is produced on the La Morera de Montsant vineyard, at an altitude of between 650 and 700 metres.
It is harvested by hand in 20 kg crates; selection is made on the vine and from the sorting table in the winery. Destemmed and pressed, it is cooled to 10ºC, keeping the must at a low temperature in the tank. The must, once cleaned and decanted, ferments in stainless steel at a controlled temperature of around 16ºC. Later, it is transferred and undergoes the processes of clarification, stabilisation and filtration, just prior to bottling.
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