The elaboration we use to make this natural wine consists of skidding and a gentle pressing, obtaining a flower must and a little colour, which, together with its lees, we ferment with its own wild yeast in stainless steel tanks at a temperature of 16-17ºC to maintain the maximum varietal aromas. In this way the DNA of the plot is maintained.
Before finishing the fermentation, a racking is carried out by gravity, taking out the sediments taking care not to make the wine dizzy. The stabilization of the wine is achieved with careful handling, both in racking and bottling, following the lunar phases. This wine is free of sulphites throughout its process.
Alcoholic content ABV: 11,50% PH: 2,98
Residual sugars: 0,5 g / l . Total acidity (tartaric):5.2 g / l
Onion skin copper color and bright. In Nose smell of flowers and Mediterranean herbs such as rosemary, fennel and thyme. Fruits, pear, peach, green apple.
Marked acidity, refreshing sensation. Notes of minerality, salinity (Mediterranean- Garraf), elegant, complex and well balance wine.
it is recommended for rice, cheese, fish, shellfish, and oysters from the Delta Ebro Catalonia region.