Traditional "Claret" made naturally with a manual harvest in 250kg containers. First, the two white varieties are macerated at the same time at a low temperature to start the fermentation. When the Sumoll is added, it co-ferments with the skins and the fermenting juice of the white grapes. 

The wine is aged for a short period during the winter to let the solid parts settle, before bottled unfined and unfiltered under a descending moon.