Terroir: Sumoll alluvial with slate & granite traces (rich in minerals, also has quartz).
Age of the vines: 100 years old
Vinification: As little intervention as possible (wild yeast, SO2 at bottling only). The fermentation temperature is established naturally and is normally low. The extraction process is slow and careful, and they drain by tasting, respecting vital cycles. Aged 24 months in used oak vats (10hl foudre), the wine is then aged in amphora and finally aged in bottle for a year.
- Spain, Catalunya
- Els Jelipins
- Ready to Drink And Will Improve