| The first harvest was in 1998, the
year the company was set up. Every year in September and October,
selections of Garnatxa (Grenache), Carinyena (Carignane),
Cabernet Sauvignon and Syrah are fermented in stainless steel tanks.
Once fermented, the wine is transferred to barrels of French (90%) and
American (10%) oak and aged for between 12 and 14 months. |
|
Blending is carried out according to the tastings, and the wine is held in stainless steel vats for
subsequent bottling. Bottles are laid down for 6 months to round out
the wine. These are marketed under the name Lo Givot, the name of one of
the oldest vineyards.
|
