100% de-stemmed and gently crushed. Alcoholic fermentation in cement and wooden vats. Maceration for between 20 and 30 days and malolactic fermentation in wooden vats. Punch downs are performed.
This Priorat is characterized by an excellent fruit load, especially red fruit, its good acidity, freshness, and a slightly sweet touch. An ideal red wine for those new to Priorat and to the work of Álvaro Palacios, in an accessible way, knowing it is a benchmark in Spanish enology.