Organically-farmed Xarel-lo Vermell from estate vineyards in the Massís del Garraf. The wine ferments on the skins in clay amphorae. After ten days of maceration, it is pressed off the skins. Half the wine returns to amphorae, where it ages under a veil of flor. The other half goes into stainless steel. After the winter, the two lots are blended and bottled with a small addition of sulfur.