Pre-fermentative film maceration. Fermentation to 17th - 18th C. in stainless steel tanks with mothers for 5 months.
Pairing with fish, seafood, white meat, cheese, sausages, pasta, rice and salads.
First part of fermentation with indigenous yeast. Aged for 10 months in oak barrels 300 liters (70%) and in stainless steel tanks (30%).
Pairing with white and red meat, blue fish and rock, rice, cheese and pasta.
Fermentation / maceration for 10 days at a temperature controlled between 22 and 28oC. Conservation in deposits d stainless steel for 2 months. Aging in barrels for 10 months. Subsequent aging in the bottle.
Pairing with red meat, white meat, cheese, cold meats, stew food.
Fermentation at 24ºC- Maceration-fermentation at deposits and boats of 600l. at controlled temperature. Aging 18 months in French oak barrels of different sizes. Subsequent aging in the bottle for 48 months.
Pairing with Cheese, red, white and game meat, Rice with meat, stews.
Maceration in cold and fermentation with the skins. Aged for 12 months in French and Austrian oak barrels of 500 liters. Aged in a minimum of 18 months.
Pairing with cheese, ham, red meat and game. A very gastronomic wine that, due to its freshness, can also be taken away from meals.
Maceration and fermentation with skins. Breeding During 18 months in oak barrels of 225 liters and with biological tel. Long-term aging in bottle This development makes it unique in yours category within the Priorat wines.