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Celler Pascona

Celler Pascona


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Clay soil

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Directly pressed after harvest, wild fermentation for 15-20 days in stainless steel vats under controlled temperature between 17-19°C, spontaneous malolactic fermentation, cold stabilization without filtering

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Sirà (Syrah) Hand picked in cases of 15 kg

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35-year-old vines

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Hints of sweets (fruit candy) and red fruit such as strawberries, intense floral and exotic aromas

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Very soft and refreshing in the mouth, subtle hints of red fruit such as strawberries

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6,000 bottles

Trencaclosques Montsant rosé wine of Syrah