From 100% Trepat vines aged around 60 years old, planted on 1ha of stony clay soils. The grapes are hand-harvested in mid-October and undergo very strict fruit sorting in the vineyard and at the cellar. All grapes are de-stemmed and whole berries are used. Fermentation takes place for 8 weeks (minimum) in 250L clay amphorae with temperature control; no pigeage or pumping, the cap is moved once a day and only by hand, and once fermentation is complete, a second maceration with the skins lasts three months or more (including the fermentation period). The amphorae are filled to the top and are kept closed with steel tops, fixed with epoxy resins. The wine spends seven months on lees with weekly battonage with inert gas to avoid oxidation or free SO2. The wine undergoes total malolactic fermentation. Aged in 250L clay amphorae for nine months. Not Filtered.