Our vineyards are more than twenty-five years old, some even reaching sixty. This gives our wines a very distinct and personal character. The varieties, xarel·lo, macabeo, and parellada in whites, and merlot and garnacha in reds, rest on predominantly clay-limestone soils.

Our farming is based on organic certification principles. Vineyard tasks also reflect our approach: precise, timely tasks, doing no more than necessary. We leave plant cover, as this encourages biodiversity and life in the vineyard, and helps us defend against future pests. By minimizing intervention in our lands, we ensure quality over productivity.

Harvesting is a labor-intensive process that we carry out by hand; the vineyards surround the winery, and being just three minutes away by tractor ensures that the quality of our product is not compromised by the long waiting times at large winery reception areas, thus avoiding oxidation of the grapes.

The grapes picked in the morning are immediately processed at the winery, where they are de-stemmed and placed in maceration tanks. Fermentation begins spontaneously with native yeasts and without temperature control. In some cases, we do macerations of two weeks, and in others, months, depending on what we desire at the moment. We try not to follow a strict and repetitive winemaking pattern each season, as every year is different in terms of production, ripening, weather, etc. A wine identical to previous years can never be made, it’s impossible, and we let nature lead the way. After maceration, the grapes are pressed and transferred a couple of times to stainless steel tanks to remove the lees and will not be touched again until bottling.