Varieties: 100% Macabeo.
Vineyards: Unique 1.8-hectare estate with very old Macabeo vines. The estate was planted in two phases; 0.44 hectares were planted in 1917, and the remaining 1.36 hectares were planted in 1955. The vine training system used for the strains is goblet training. In 2006, the vineyard was able to recover after many years of being abandoned. In 2013, a massal selection was made of the best strains planted in 1917 to repopulate some areas of the estate.
Soil: Varying amounts of gravel and substrates of dirt and rock. Formed in the Paleogene, it contains clay and silt with intercalations of conglome- rate and calcareous sandstones from the foothills of the Prades mountains that, in turn, elevate the vineyard.
Elevation: 700 metres.
Agriculture: Organic, CCPAE-certified. Exclusive use of organic fertili- sers made by the winery itself. Control of the origin of organic matter and cooking temperatures. Ploughing between strains with preservation of the ground-layer vegetation. Biodynamic practices in vineyard applications and work.
Harvest: Hand harvesting into boxes and refrigeration of the whole grape, with a preliminary selection in the vineyard. Later, the grapes are selected grape by grape on a double sorting table.
Production: It begins with a pellicular maceration lasting approximately 4 hours in a closed press. Slight pressing from which only the first fraction is reserved.
Yeast: Work done to identify and select the grapevine’s indigenous yeasts for inoculation during fermentation.
Aging: For eight months in a single 2,000 L French oak barrel and in a 500 L cask, where the lees are re-suspended.
Production: Between 2,000 and 3,000 bottles, depending on the vintage.
Tasting note: Aromas of white fruit, pear and notes of pineapple, good acidity. Fatty on the palate, intense, smooth and round with great depth and a long finish.
Designation of Origin: Costers del Segre.