Stir in all the products we make and feel free to try them.
Xarel·lo
Fermentation: by inox.
Own harvest and fermented with indigenous yeasts.
Fresh, light, full of aroma, old vine.
Ull de llebre
Fermentation: by inox.
Own harvest and fermented with indigenous yeasts.
Criança: dipòsit inox, maceració prefermentativa duran 15 dies.
Red fruits, light, aromatic, old vine, medium body.
Macabeu
Fermentation: Àmfora.
Own harvest and fermented with indigenous yeasts.
Aging: amphora for seven months, peculiar fermentation,
pre-fermentation during 7 days on an inox. deposit.
70 years old vine, small batch.
Fresh, elegant, sweet tooth, aromatic herbs, clementine, ripe fruit, old vine, persistent, medium aging wine.
Sumoll and xarel·lo
Fermentation: Àmfora.
Own harvest and fermented with indigenous yeasts.
Aging: amphora for seven months, peculiar fermentation,
pre-fermentation for 15 days on an inox. deposit.
80 Years old vine. Small batch.
Fresh, elegant, original, peach. ripe fruit, persistent, old vine, medium aging wine.
Traditional method
Macabeu, Xarel·lo and Chardonnay
15 months of aging in rima inside the cava
<2 g/l of sugar.
Traditional method
Macabeu, Xarel·lo and Chardonnay
24 months of aging in rima inside the cava
<2 g/l of sugar.
Traditional method
Macabeu, Xarel·lo, Chardonnay and Muscat.
24 months of aging in rima inside the cava
<2 g/l of sugar.
Macabeu
Must boiled in wood fire for 8 hours.
Spontaneous fermentation and aging in chestnut wood
and “solera”.
Nuts, foie, dry cheeses.
Macabeu
Macabeu 50% rancid natural sol i serena and 50% oak aged mistela.
4 years of natural oxidative aging.
Nuts, foie, dry cheeses and appetisers.
Macabeu
A selection of sol i Serena demijohns.
Spontaneous fermentation and 4 years of natural oxidative
aging.
Nuts, appetisers.
Wine vinegar.
Elaborated in the 100 years old solera “Gran Reserva” wineskin of the family.