It was much more challenging than we thought it would be. A dry spring and a summer without a single drop of water make it extremely hard for the vine to mature at its full potential and bring out the fruit it carries within.

Chardonnay was the first variety we harvested, to use as a base for our bubbly wine, even though it’s a spring variety. Quico’s vine was the one that followed, also for bubbly wine purposes. The young Xarel·lo came right after that one and then the Ull the Llebre from the cemetery lot. The last ones to come were Xesc’s vine, an old Macabeu, the amphitheatre vine, Xarel·lo and old Sumoll and Quica’s vine, old Xarel·lo.

Al the harvesting is strictly manual and is delivered by the whole family working together (If you want to be a part of it just let us know). We simply pick up the grapes and put them in crates so we don’t ruin the grape before putting them to work. The grape itself was not too big but of tremendous quality.

The fermentation process was progressive and the final result was delicious.

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