Amphora 2023

Maceration, fermentation with native yeasts in the starter culture, and aging for 7 months—the entire winemaking process took place in 350L clay amphorae, without refrigeration and with minimal intervention. It is not tartaric stabilized, so precipitated crystals may be present. The amphora was racked only once to best preserve the character of the vineyard plots and the vintage.

Gold, clean and bright with straw-colored highlights. On the nose it is intense and distinguished, with floral aromas of jasmine and vegetal notes of chamomile and fennel. On the palate it is complex, dry and saline, we can distinguish its micro-oxygenation and its yeasts; on the retronasal it is reminiscent of fresh butter.

Grown on two plots: Les Freses (red clay soil) and L'Alquería del Colomer (limestone), both at sea level. Our 8.5-hectare vineyard is trained on a double Guyot trellis system and has an average yield of 3,800 kg/ha. The harvest is done by hand in 12 kg crates, with each plot selected and destemmed at its optimal ripeness. Montgó mountain holds a treasure dating back to the 6th century BC: a fortified Iberian settlement with the technology necessary for making and storing wine. In 2017, ceramist Carles Llarch created an R1 amphora using soil from our estate and based on plans of the archaeological site. This amphora emulates that ancestral production, honoring the merit and dignity of our ancestors and our land. Production: 1,800 bottles. Energy value: 71 kcal/100 ml or 297 kJ/100 ml. Total carbohydrates: 0.6 g/100 ml. Total sugars: 0 g/100 ml. Total fat: 0 g/100 ml. Saturated fatty acids: 0 g/100 ml. Protein: 0.2 g/100 ml. Fiber: 0 g/100 ml. Salt: 0 g/100 ml (NaCl). Acetic acid: 0.12 g/L. Glucose/fructose: 0.05 g/L. Free SO2: 9 mg/L. Total SO2: 99 mg/L. Serving temperature: 9°C

pH: 3.67

SO2 (mg/l): 70