VN Vinel·lo rojo

The vines grow on clay-limestone soils around Bonastre. The seven varieties are hand-harvested at slightly different stages of ripeness, briefly macerated as whole bunches and crushed by foot. The press wines are fermented one after another in a stainless-steel tank; fermentation takes place spontaneously with wild yeasts. The wine matures for seven months in stainless steel, remains unfiltered and is not fined. It is light, juicy and fruit-driven, with fresh acidity, little tannin and moderate body. No sulphur is added; it contains only naturally occurring sulphites.