The grapes are harvested by hand in crates of 10kg. Cold maceration before fermentation. The wine is made in stainless steel tanks with controlled temperature, aging for 14 months in Allier French oak barrels, medium toast, along with a selection of natural botanical park of Cap de Creus.
FOOD TASTING AND GASTRONOMY
Intensity of colour medium whit brown hues own aging. Intense nose with notes of herbs and aromatic spices, highlighting the part balsamic. On the palate, the balance between alcohol, sugar concentration, acidity and bitterness make it a bulky vermouth and persistent.