Old-vine Garnatxa blanca and Garnatxa rosat are hand-harvested and fermented under the rafters in epoxy-lined concrete tanks. After two years, a portion of the slowly oxidizing wine is transferred to largee wooden foudres for 3-4 years, and then into a solera of demi-muids that originated in 1950. The wine is unfortified. with vibrant flavors of flamed orange, jamon iberico, hazelnut, acorn squash and sage. Delicious as an aperitif or with vegetable based dishes. It keeps well for 4-6 weeks and should be served lightly chilled or at cellar temperature.