The first wine produced in the project and purely experimental in nature and from a very difficult vintage for the Priorat region due to the cooler season and early rains that resulted in a good deal of fungal issues in the vineyards.
It was vinified from younger Grenache grapes grown within the borders of the Porrera village.
Harvested on 14 October, the grapes were fully destemmed, vinified on the skins in a clay amphora for 12 days, then pressed and transferred to a stainless-steel tank to finish fermentation.
A short aging period of six months in glass demijohn was followed by bottling in July 2015.
Spontaneous fermentation from ambient yeasts and 30mg/l of SO2 were added and a loose filtration pass was performed just prior to bottling.
Vinya: La Garanxa de Porrera
SO2 lliure: 30mg/l
Producció: 350 bottles