Vineyards: Estates located in Scala Dei, La Morera del Montsant, Poboleda, El Lloar and Vilella Alta. Vinification: Maceration – fermentation with the skins for 11 days. Fermentation at 22o to 28o C (with temperature control). Malolactic fermentation in the cask. Storage on fine lees for three months with final bottle aging for four months.