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Wines

Winemaking from the recommended or authorised varieties. Extraction of the must by means of gentle pressing which results in the highest quality, producing no more than 70 litres of first-pressing must per 100 kg. of grapes.

Prolonged fermentation of the wine (30 days) in stainless steel vats at a controlled temperature of between 18º and 20º.

Ageing in underground or air-conditioned facilities, at a constant temperature and under controlled conditions of humidity and ventilation, in oak casks for 6, 12, or 24 months followed by bottle ageing for 2, 3, or 4 years.

Quality control of bottled wines by the Control Board:
 

Analytic control
- Alcohol content:
- Whites, between 10 and 13 % vol.
- Rosés, between 10.5 and 13.5 % vol.
- Reds, between 11.5 and 14.5 % vol.
- Total wine acidity
- Whites and Rosés, between 5 and 7 gr/l.
- Reds, between 4.5 and 6.5 gr/l.
Organoleptic control: wine tasting by the Tasting Committee of the Catalunya Designation of Origin..

Endorsement emblem of the Control Board of the Catalunya Designation of Origin for all bottled wines, endorsing their origin and guarantee.

Production area Grape varieties Cultivation. Climate and soil