Young and fresh
Winemaking and aging
The grapes ferment in stainless steel tanks at a temperature set between 25 and 28 °C. After maceration, the wine is aged in barrels for two or three months.
Intense ruby red colour. Scents of red fruits, raspberries and blackberries. Fresh in the mouth.
Types of vine
Vineyards in the central areas of Conca de Barberà, at around 400 metres.