On both sides at the upper and lower levels of the Bellvisos vineyard, the wine is mostly Garnatxa Blanca (White Grenache) and Macabeu (Viura) and 10% Trepat. Trepat is harvested first, fermented with the stems in an open tank. After a week, they harvest Garnacha and Macabeu that will ferment together in 380L clay amphora filled with the skins and stems as a hat. This maceration lasts for a month, then is moved to 600L barrel made of thick staves of Austrian oak, where it finishes fermentation and stays for 9 months. This is a wine fit for ageing, deep and complex (similar to the great Priorat reds). It transports the drinker from the highest parts of the vineyards where wild fennel and anise grow, right the way down to the lower levels where the more clay-based soils are profound and structured...It is a tiny journey descending and ascending the rocky, unique terrain.
