Anyet

The vines stand on dry-farmed parcels with fine granite sand (Sauló), which is rich in minerals and low in organic matter. The available 2023 dossier mentions three small vineyards at an altitude of 90 metres and a manual harvest. After a short three-hour pre-maceration, the must ferments spontaneously in steel without cultured yeasts and matures there for six months on the fine lees. The wine shows notes of roses and Mediterranean herbs, and is saline, fresh and intense; the short skin maceration gives the otherwise white-made wine some structure.