Elaboration

Made from a selection of Prensal Blanc vineyards, harvested by hand between the end of August and mid-September. The older, goblet-trained vines, with greater clonal diversity, are the first to ripen as they are planted on shorter soils and provide length on the palate. The younger vines, planted in deeper soils and coming from a mass selection of the old vines, are harvested from September onwards, and give the wine freshness on the nose and a more fluid passage through the mouth.

A small percentage of Giró Ros, also a local variety, contributes to the whole by accentuating the primary aromas of the grape.

Manual selection of the bunches in the winery, eliminating those that do not meet the quality criteria. Pressing at low pressures -maximum yield 67%- with Inertys closed press, which enhances the fruity aromas thanks to the protection against oxidation during pressing. We are currently in trials with our own yeast and ferment in stainless steel tanks at 13-15ºC for 40-45 days. Very gentle fining to eliminate possible bitter notes and low sulphur content.

Elaboration

Early and manual harvesting of Mantonegro grapes from our vineyards with deeper soils and a higher percentage of clay, in order to produce fresher wines. In the winery, the bunches are selected on a sorting table where those that are not in optimal conditions of health or ripeness are eliminated. Pressing at very low pressures – maximum yield 55% – to avoid oxidation and extraction of heavy polyphenols from the skins and thus highlight the primary fruit aromas. Fermentation of the must in stainless steel tanks at 13-15ºC for approximately 30 days with a selected indigenous yeast from our vineyards, thanks to a collaboration project with the University of the Balearic Islands. Very gentle clarification to eliminate possible bitter notes and low sulphur content added.

Elaboration

Selection of Mantonegro vineyards planted on shorter and more limiting soils, with the aim of improving homogeneity and phenolic ripeness in a variety that is very plastic and variable depending on the terroir.

The Mantonegro is accompanied by the Mediterranean variety Syrah, which is well adapted to our terroir and provides depth and structure to the blend.

The grapes are traditionally harvested by hand and then passed through two sorting tables: in the first sorting, bucnhes that are not in the best sanitary conditions are removed and the less ripe bunches are reserved for making rosé. In the second sorting, which is carried out on the grapes after destemming the bunches, the green berries and stalks are discarded.

Fermentation with our own yeasts in concrete tanks at moderate temperatures of between 25 and 27ºC, with gentle maceration to extract the primary red fruit aromas of the Mantonegro and the soft, round tannins of the Syrah, without obtaining heavy polyphenols. Subsequent ageing for 12 months in 3500 litre oak vats and 500 litre barrels in order to soften the tannins and allow early consumption of the wine without the need for bottle ageing.

Elaboration

Selection of Prensal, Giró and Viognier plots with the aim of achieving a white wine for ageing, seeking complexity and structure. The native Prensal variety, delicate and herbaceous, comes from our oldest bush vines with lower yields, located in the original plot in the centre of the vineyard and cultivated in a respectful manner since the 17th century. The Giró, a recently recovered local pre-phylloxera variety, is characterised by its greater aromatic complexity and better ageing potential than Prensal, which allows part of it to be fermented in barrels. Viognier is the most suitable for barrel ageing and adds structure to the whole. The grapes are harvested by hand and the bunches are strictly selected and pressed at low pressures in a closed Inertys press. We are currently in trials with our own yeast fermenting at 15-16ºC for 35-40 days. Partially fermented and aged on its lees in 500 litre French oak barrels for 5 months. Very gentle filtration and low sulphur content added.

Elaboration

Produced from the vineyards of our Can Ribas estate, whose short, stony soils contribute to low yields and increased concentration. Gargollassa, a pre-phylloxera variety recovered in the 2000s, provides the mineral and floral freshness, and our Callet from old vineyards planted in bush vines, provides the red fruit. The grapes are harvested by hand and selected in the winery. Pressing at very low pressures – maximum yield 58% – with Inertys closed press, which enhances the primary and fruity aromas thanks to the protection against oxidation during pressing. Fermentation with indigenous yeast in stainless steel tanks at 14-16ºC for approximately 25 days. Very gentle filtration to respect the complexity. It is made with very little sulphur dioxide.

Elaboration

Harvested from our vineyards with the greatest potential on the Ca’n Ribas estate, where grapes have been grown for more than three centuries, with the aim of increasing the complexity and concentration of the Mantonegro. The low yields, caused by the old age of the vines or the early elimination of part of the harvest, facilitate optimum phenolic ripening.

The blend is complemented by the Mediterranean Syrah variety, which provides structure and allows for longer ageing.

Traditional harvesting by hand and subsequent passage through a double selection table: in the first selection, the least ripe bunches are eliminated, which are reserved for making rosé, and in the second selection, the grapes that do not meet the requirements are eliminated; the grapes must be ripe and in a good state of health.

Fermentation with indigenous yeasts in concrete tanks at moderate temperatures of between 25 and 27ºC, avoiding overmaceration to extract the primary red fruit aromas of the Mantonegro and the soft, round tannins of the Syrah. Ageing in 500 litre French barrels for the Mantonegro and 225 litre barrels for the Syrah for one year to polish the tannins.

Elaboration

Late harvest of Moscatel de Frontignan bunches, which were left to over-ripen on the plant to achieve a higher sugar concentration by dehydration of the grapes.

Manual selection in the vineyard and on the sorting table is essential to eliminate green bunches or bunches with symptoms of rot. Delaying the harvest is a risk and a significant loss of production, but it is the only way to increase the sugar percentage. Pressing of the clusters in a pneumatic press at higher pressures than other white wines in order to extract the contents of the raisin grapes. Fermentation in 500-litre barrels at 14ºC with our own yeasts that have been selected for their sensitivity to changes in the environment. When we achieve the ideal proportion between sugar and alcohol, we interrupt the fermentation by applying cold. The wine remains in the barrel, with its lees, for a total of 6 months.

Elaboration

This wine is the result of the strict selection of the clusters of Mantonegro grapes from the old vineyard: the ripe grapes are used to make the red wines and the overriped bunches are used to make Sioneta Rosat. After spending 24 hours in a cold chamber at 2ºC to prevent oxidation, the grapes are pressed at low pressure, and a rosé juice with high concentration of sugar is obtained. The yield is extremely low, 2 kilos of dried grapes producing a half-liter bottle of wine.

Elaboration

Wine made only in vintages that allow us to achieve a Mantonegro of great depth and complexity. This requires the year prior to harvest to have a cold winter, a moderate summer and well-distributed rainfall, so that phenolic maturity is reached slower, allowing the concentration of polyphenols and anthocyanins to increase without over-ripening.

The oldest vineyards, which were planted in bush vines between the 1940s and 1960s, are ideal for producing this wine as they are planted in the best area of the vineyard, which is of alluvial origin and covered with boulders. The low production of the vines, also due to the age of the plant, also contributes to the concentration.

A small percentage of Syrah makes it possible to lengthen the ageing of our longest-aged wine.

The selection of the grapes begins in the vineyard, where a rigorous screening process is applied in which only the best bunches are harvested by hand for this wine. On arrival at the winery, another selection takes place: in a first sorting process, the least ripe bunches are eliminated, which are reserved for making rosé, and in a second sorting process, the grapes that do not meet the quality criteria are eliminated.

Fermentation by indigenous yeasts in concrete tanks or oak vats at temperatures between 26 and 28ºC, prolonging the macerations up to 5-6 weeks to increase extraction and thus complexity. Subsequent ageing of the Mantonegro in 500-litre barrels and of the Syrah in 225-litre barrels in order to round off the wine.

Elaboration

This single varietal can only be produced when the Mantonegro is delicate and perfumed. The primary aromas must be present and at the same time depth and nerve are required. It shares vineyards with Ribas de Cabrera, but the grapes do not remain on the plant as long, in order to achieve a more fluid and lively wine.

The grapes go through a triple selection, the bunches are supervised in the vineyard and again in the winery, and the grapes that do not meet the established parameters are discriminated; overripe or green bunches and those that are not in perfect sanitary conditions must be avoided.

Fermentation, which is carried out by our own yeasts selected from our vineyard, takes place in concrete tanks or oak vats at moderate temperatures of between 25 and 27ºC and maceration is extended for a total of 4-5 weeks. Subsequently, the “flor” wine and the first part of the press wine are transferred to 500-litre barrels and 2,500-litre foudres to refine the tannins, where they remain for a year.

Elaboration

The grapes are harvested by hand before being strictly selected, bunch by bunch, at the triage table to guarantee the highest quality. The aim is to achieve the best Viognier possible, a variety with great aromatic potential. The grapes are gently pressed at low pressure in a pneumatic press to prevent oxidation and to maintain the primary aromas.