Varieties: Trepat, Sumoll, Garrut, Queixal de Loop, Ull de Perdiu, Garnacha & Samsó.
Appearance: Clear. Pale ruby colored.
Nose: Clean. Medium-intense, subtle floral notes.
Palate: Medium bodied but light & refreshing with bright acidity & minerality.
Vinification: From a younger vineyard planted in calcareous clay, farmed biodynamically. Fermented using indigenous yeasts. The varietals undergo whole cluster fermentation separately, in stainless steel where it's aged 7 months on its lees. Bottled unfined, unfiltered & without any added sulfur.
Recommended Food Pairing: Serve with a slight chill and goes with all types of tapas.