In the warm year of 2017 in Priorat, 30% of the harvest was vinified with whole clusters, including stems, to ensure freshness in the finished wine. The grapes underwent maceration for 30 to 40 days, followed by wild yeast fermentation. Half of the wine was aged 18 months in used egg-shaped oak barrels, sourced from French and Austrian oak, with a 4th to 6th fill. The remaining half matured in 55-litre Demijohns, producing a balanced wine that captures richness and freshness from this unique approach.
Grape Varieties: Carignan, Grenache
95 Pts – The Wine Advocate (Sept 30th 2022): 2017 was a very challenging year: the wine took one and a half years to ferment, it was low-yielding, and the grapes were ripe (the wine has 15% alcohol). But the wine has gained balance with time, and the result is very good; it comes from a great vineyard, and the wine shows it. There’s been a big change in the last few years: they introduced demijohns and concrete eggs, and the wine has a lot less oak influence than in the past. (…) They did some 2,000 bottles. It was bottled in the summer 2019. It’s evolving slowly and nicely. Luis Gutiérrez
