Clusters were hand-sorted in the winery, in addition to a vineyard sorting, gently destemmed and crushed directly to small stainless open-top tanks and big barrels for fermentation. Jack-stems were removed by hand. Most lots were cold soaked for two days. Fermentations were started slowly, with punch downs by hand occurring one to two times a day; macerations lasted from 10 to 21 days, depending on the individual lot. At the completion of maceration, free run wines were transferred to barrel. The caps were gently pressed using a stainless basket press and then settled for up to 2 days before being transferred to barrel. The wines were aged in 90% new French oak for 15 months before being bottled without either fining or filtration. Blend: Garnatxa 33%, Syrah 25%, Carinyena 25%, Cabernet Sauvignon 16%
This blend shows a deep purple black color, with beautiful aromas of cherry and plums with some hints of tobacco, dry leafs and violets, as well as the unique mineral notes derived from the licorella slate of our vineyards in the northern Priorat. The palate is fresh, full and rich, with a silky texture balanced with ripen tannins.