Ekam

The grapes come from high-altitude vineyard sites in Pallars Jussà and are harvested by hand into 10-kg crates. The calcareous, marine soils are low in organic matter. Fermentation takes place at low temperatures in small tanks with capacities of 25 and 50 hl; spontaneous fermentation has not been documented for this vintage. The wine shows a pale straw yellow in the glass, with aromas of kiwi, green apple and delicate broad beans on the nose. The palate is lively, with unripe peach, high acidity, a long finish and pronounced ageing potential. A small proportion of the grapes was harvested with noble rot.