Vines planted in slate terroirs "Licorella" at 700 to 864 meters of high, with orientation of north face mountains of the Conca de Barberà. That’s permits with a late be harvested in the end of October, with good ripeness and acidity. The grapes are destemmed fruit with a manual selection of the grain by grain and scratch on the table. Then there is a stomping grapes, with an onset of soft and slow fermentation and fermentation control by hand we do a gentle "pigeage with the fingers". The fermentation temperature is controlled between 18 to 20 degrees. A long post-fermentation maceration 2/4 months .
Aged in amphorae and Demi Muids.