Once all the grapes have passed over the selection table, we press each variety separately, softly, making use of just the first pressing, the “mosto flor” (flower must).The fermentation took place separately in Allier oak barrels at a controlled temperature, and the battonage took place 3 times a week for 4 months. Only the barrels marked + were selected and the coupage was done afterwards.
|Location||Sant Sadurní d'Anoia|
|Grape varieties||Chardonnay, Xarel·lo|
|Denomination of Origin||D.O. Penedès|