The grapes come from the L'Ermita vineyard. Village: Gratallops.
Siliceous schist soil (llicorell) with a silty texture. Paleozoic era, Carboniferous period; slate with variable orientation of metamorphic origin.
This soil is the result of the transformation undergone by clay rocks under the effect of pressure and temperature, creating minerals resulting from the alteration of mica (chlorite) and kaolinite. These give the soil gray and greenish tints and mineral richness due to the presence of magnesium and iron. This parcel is characterized by a microconglomerate, a diagonal vein with a sandy texture and scattered pieces of dolomite. Very steep traditional slope.
Alcoholic fermentation: Oak wood vat with regular punching down. Native East.
Maceration: 36 days.
Malolactic fermentation: Spontaneous fermentation in wooden barrels.
Aging: 14 months in oak.
To ensure optimal development, this wine must be stored at a maximum temperature of 12ºC.
at a maximum temperature of 12ºC (54ºF).
Optimum consumption after ten years in the bottle. Great aging potential.
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