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left in whole clusters and spontaneously fermented with indigenous yeasts in barrique with a 25-day maceration and one or two punchdowns
and now each new vintage brings new wines
pressed in 3 hours then left to settle for two nights in vats
Aging: 18 months in old barrels
Partida Creus VN Staff Picks_Tippler Club left in whole clusters andGrapes: Trepat, Sumoll, Garrut, Queixal de Llop, Ull de Perdiu, and Garnacha Region: Catalonia, Spain Vintage: 2022 Viticulture: Organic + Biodynamic Soils: Clay + Limestone Vinification: The harvest is carried out by hand. At the winery, the grapes macerate with the stems and after the stomping, the musts ferment one after the other. They are added subsequently, extending the wine's fermentation as a whole. Native yeasts are used in the fermentation.
