From 1.5 hectares of three different plots with a low production, 4,000 kg/hectare. The soil is mainly clayey-calcareous. 100% Subirant Parent.

The grapes are macerated for 12 hours, for a better extraction of the delicate aromas. Later the grape is pressed. Alcoholic fermentation occurs for 15-18 days in stainless steel tanks at 16°C. Subsequently, the tirage takes place, followed by the second fermentation and a minimum aging in the bottle of 24 months. Disgorging is the last stage of the process. Expedition liquor is not added.

Production: 6.000 bottles.