Origin: Penedès
Varieties: Carignan Blanc
The grapes are harvested and destemmed by hand. They are pressed in stainless steel tanks and fermented with native yeast in contact with the skins for two weeks. Manual punchdowns are carried out once or twice a day for another two weeks after fermentation is complete, still in contact with the skins, so 30 days of total skin contact. The wine is then racked into 160-litre amphorae where it ages for 5 months.
The wine is unclarified, unfiltered and without added sulfur.