Alcohol content: 14.5% vol. Total acidity: 6.2 g / l in tartaric acid. PH: 3.24. Varieties: 75% Grenache Noir, 5% Carignan, 10% Cabernet Sauvignon, 10% Merlot. Estates: La Garranxa: Strains: 15,000. Age: 20 years. Varieties: Grenache Noir, Cabernet Sauvignon, Syrah. Average production per strain: 1.5 kg. The Sheep: Strains: 1,000. Age: 15 years. Varieties: Grenache Noir. Average production per strain: 1.5 kg Mas d’en Pubill: Strains: 5,000. Age: 15 years. Varieties: Grenache Noir and Carignan. Average production per strain: 1.2 kg average per strain: 0.4 kg Harvest date: Start: September 25. End: October 15. Elaboration: Cold pre-fermentative maceration 10 ° C 3 days. Alcoholic fermentation at controlled temperature, with a maximum of 28 ° C in fiber tanks. Total time in maceration, 20 days. Malolactic fermentation in barrels. Aging: 12 months in barrels of 2 and 3 wines (50 and 40%) from Les Eres and Les Sentius. All French oak: 65% Allier, 30% Tronçais, 5% Bertranges. Toasted: 45% M, 33% M +, 22% L. Total barrels: 67 of 225 L. Tasting Notes: Vivid color with a balance between freshness and acidity much expression in fruit and minerality. Production: 10,000 bottles and 300 Magnums.