Biodynamic. 60/40 Xarel.lo and Parellada. Method Ancestral. From estate vineyards of calcareous clay soils. Vines between 10-25 years old. The vineyard is not tilled: true minimal intervention farming. Manual harvest in 10 kg boxes, with selection of the grapes in the vineyard. Grapes are chilled then pressed. Spontaneous fermentation begins in stainless steel and then finishes in the bottle. No SO2 added.

Biodynamic. 60% Garnatxa Blanca, 40% Malvasia de Sitges. From estate vineyards of calcareous clay soils. Hand-harvested in small bins; sorting in the vineyard. All the grapes are skin-fermented in stainless steel with indigenous yeasts for two weeks, then bottled with no additions. No SO2 added. 360 cases produced.

Biodynamic. 50/50 Xarel.lo and Parellada. From estate vineyards of calcareous clay soils. Vines between 10-25 years old. The vineyard is not tilled: true minimal intervention agriculture. Manual harvest in 10kg boxes, with selection of the grapes in the vineyard. Grapes are chilled then pressed. Fermentation in stainless steel with indigenous yeasts and no additions; no SO2 added.

Biodynamic. 60% Cabernet Sauvignon, 20% Xarel.lo, 20% Parellada. From estate vineyards of calcareous clay soils. Vines between 15-45 years old. The vineyard is not tilled: true minimal intervention agriculture.