Lo Petitó

Clay soil

Wild fermentation and maceration for 20-25 days in stainless steel vats under controlled temperature between 20-22°C, spontaneous malolactic fermentation, cold stabilization without filtering

Syrah – Merlot – Cabernet Sauvignon – Garnacha Negra – Cariñena

Hand picked in cases of 15 kg

3 months on fine lees in stainless steel

30-year-old vines

Aromas of (ripe) fruit such as plums and red forest fruit

Round wine, fresh at the beginning, evolves to an intense finale and a long finish, fruity flavors of mature berries and hints of spices, young and lively with a lot of character, best served cooled (13-16°C)

50.000 bottles