Vinification Method: Vinified in 15,000-liter stainless steel tanks for 30 days with only indigenous yeasts. After which, wine goes into concrete tanks for 3 months for malolactic fermentation and battonage. The wine is unfined and goes through a soft paper filter to remove tartaric particles. It is lightly sulfured at bottling.

Varieties: 40% Macabeu, 30% Xarel-lo 30% Garnatxa, 10% Malvasia.