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Grape variety: Carignan Blanco
Region: Penedès, Spain
Farming practices: Harvested by hand and in small crates to avoid oxidation of the grapes. Biodynamic and minimal intervention.
Vinification: Gentle pressing and fermentation at 16ºC in stainless steel tanks for 19 days, after which the wine is divided into 3 equal parts for ageing.
Aging: One part is aged for 6 months in 500 litre oak barrels, in 54L demijohns, and in stainless steel tanks with its fine lees.
