The Grenache is harvested from the vineyards on the Can BatlleVell estate in Gelida. The grapes are de-stemmed and line cooled to 5ºC before entering the press. Slight cold maceration in the press followed by gentle pressing to extract only 60% of the grape.
Controlled fermentation at 16º. The wine is maintained in contact with the fine lees. The fermentation of the Grenache takes place at a higher temperature, 18ºC instead of 16ºC, to accentuate its voluminous character to provide structure and complexity to the blend. These four months with the lees help to blend the two varieties into a single unit. It is bottled in February of the year following the harvest.
Bright golden yellow powerful and mature. White flowers and dried fruit and nuts (raw hazelnut). Its development in the glass passes through different stages in which the characteristics of the wine are fresh but fade to leave behind more mature nuances comprised of woodland grasses, dry fruit and nuts and minerals. A white wine that is very powerful, full and structured on the palate thanks to contact with the lees. There is good balance between acidity and structure. Long persistence on the palate where it evolves from fresh fruit to leave minerals and notes of honey on the tongue.Wine with long development in the glass