The vineyards are worked with organic principles and the fruit is harvested by hand. The grapes are fermented using indigenous yeasts with whole-cluster / full-cluster handling and often short skin contact (a few days) before gentle pressing. Fermentation and élevage take place in concrete and stainless-steel tanks (no new oak), with the wine typically aged on its lees for roughly six months and made with minimal SO₂ and little to no intervention (unfined / unfiltered in most releases). The result is a bright, savory white with citrus and stone-fruit notes and a saline, mineral thread that reads strongly of Priorat.
