Barrel-fermented wine made from 100% White Garnacha. It is made after a careful selection of the best plots of this variety, located at an altitude of over 700 metres on the Mas Mustardó vineyard.

The grapes are selected on the vine and on the sorting table in the winery. They are then destemmed and cooled to 10ºC so that they can be pressed directly. The must obtained from the process is transferred to a tank where it is kept at a low temperature so that it does not ferment. After 48 hours, the clean must is separated from the lees (debourbage) and then transferred to French oak barrels where the fermentation is activated at a controlled temperature.

Fermentation lasts between 25 days and one month. And once it is finished, it is kept in the barrel for about 4-5 months, while we carry out bâtonnage to give more complexity and structure to the wine. After this process, it is transferred to the tank, filtered, stabilised and bottled.