Origin: Penedès
Varieties: Malvasia de Sitges
The grapes are harvested by hand and macerated at low temperatures for a short time before being pressed. The wine ferments in 3 54-litre demijohns and 1 160-litre amphora. After a long slow fermentation of over 1 month, the wine is racked off the coarse lees and put back into demijohns to age for 5 months. The wine is bottled, unclarified and unfiltered and without the addition of sulphur.