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Lo Petitó

Celler Pascona

Celler Pascona

Lo Petitó

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Clay soil

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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

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Syrah – Merlot – Cabernet Sauvignon – Garnacha Negra – Cariñena

Hand picked in cases of 15 kg

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3 months on fine lees in stainless steel

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30-year-old vines

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

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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)

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50.000 bottles