Since founding the winery (1919) keep the formula for a wine aperitif (vermouth) aged in wooden vats centuries. And do not forget the traditional wines or dessert (grenache), prepared according to procedures indigenous ancestral or old wine, dry (stale), developed in the open on the terrace of the winery and aged in a solera almost centenarian.
There has been a great enhancement in wine making equipment: receipt of product, fermentation control and cold heat reservoirs autovaciantes, selection of oak barrels from the best coopers, air conditioning park barrels and bottle rack. The application of these technologies involves the collection of the best qualities of the grape and respect for its source (the field), moving this way the final product.
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