old vines (80—90 years)
very low yields (6—8 hl/ha)
Fermentation at low temperature followed by a long maceration.
Ageing for 12 months on new french oak barriques.
Traditional priorat elegancy made with very old vines to express delicate minerality from the schiste terroir together with respect for the complexity of the old vine fruit, picked at optimal stade of ripeness.