OENOLOGY
OUR LEGACY
Our winery is located in the heart of the La Font de Jui estate. We exclusively vinify our own grapes, adhering to the principles of minimal intervention and utmost respect for the product. Low-pressure, gentle pressing of whole bunches yields a high-quality must, eliminating the need for non-specific corrective treatments and preserving its character.
Yields equal to or less than 50% are obtained; the immediately cooled must passes by gravity into temperature-controlled stainless steel tanks to allow static settling, the most respectful procedure avoiding the use of enzymes.
A long fermentation at low temperature is followed by an extended period of gravity-fed clarification, stabilized by the winter cold, and left unfiltered. The bottling, using the traditional method, will result in a second fermentation in the bottle. This second fermentation takes place in the bottle, followed by a minimum aging of 18 months in the underground cellar, which maintains a stable temperature year-round.
Finally, the disgorging will be done hot and without the addition of any dosage liqueur other than the wine itself, seeking to be the maximum expression of the land in which it grows, a natural product far from undesirable standardization, the expression of a terroir, not of a winery.
The result of this lengthy process will give our wine its own unique personality, creaminess, body, well-integrated carbonation, and aromas characteristic of aging on the lees. Finally, small sediments may appear in the bottle, evidence of a natural and respectful winemaking process.