First sorting was done in the field, leaving any unsuitable fruit in the vineyard. The grapes were then further sorted by hand in the cellar, eliminating any raisined grapes prior to fermentation. All lots were cold-soaked for 2-3 days before beginning their slow fermentation in open-top barrels and tanks. Gentle punch downs were performed several times daily in both tank and 600L puncheon barrels; macerations lasted from 25 to 30 days for maximum color and extraction from the skins. At the completion of maceration, the barrels were racked and the skins and stems removed to press very gently. The barrel-fermented lots were then returned to their original maceration barrels for aging, and the tank lots were transferred to a combination of new and 1-year old French oak barriques. All lots were aged for 16 months, and the wines were bottled without fining or filtration.
The scene for 2016 vintage takes advantage of the perfumed Garnatxa from Mas Vell vineyard and floral notes of Carinyena from Pendents, our most sea breeze-influenced vineyard. Deep dark ruby pigments create a dense layer of colors. Aromas of anise, licorice and rosemary combine with subtle dry leaves. The long taste of the sea air and saltiness combine with the essence of the dry and rocky soil from Priorat to create well-integrated tannins. A wine to talk with, to feel the breath between the hot days in the rocky mountains of Priorat and sea salt in the cool evenings from the Mediterranean.