Varieties: Escursac, Callet, Callet Negrella, Esperó de Gall, Giró Negre.
Vineyard: From vines outside Cati Ribot’s bodega ranging in age. The finca has been certified organic since 2012 and treated with biodynamic methods since 2014. The area is 92m above sea level and vines are planted on Can Vermell (iron-rich calcareous clay) soils.
Vinification Method: The different varieties and parcels were fermented separately in (mostly) stainless steel tanks and some ceramic amphoras, with an average proportion of 30% whole cluster and 30-40 days maceration on skins. The grapes were pressed with a pneumatic press and rested in a mix of used 500L French oak barrels and stainless steel for 6 months. Bottled without fining, filtering, or sulfur additions.
