A blend of Sumoll, Bobal & Ull de Llebre (1/3 each). Calcareous clay soils, organically farmed with zero additives in the vineyards or winery. Hand harvested, separate maceration in whole cluster for 4-5 days, alcoholic fermentation with indigenous yeasts in 300 L barrels. Aged for a further 10 months in 300L barrels, plus 1 month in a stainless steel tank. Bottled unfined, unfiltered, zero SO2.