Artisan vermouth aromatized with 10 native flowers from “la Serra de Collserola”. The different flowers have been carefully selected for their aromatic and medicinal properties. They are handpicked and macerated for 40 days and 40 nights.

1.080 Bottles

Veremat at hand, at tills of 12 kg.
Maceració prefermentativa of among 24 and 36 hours. Spontaneous fermentation at deposits of stainless and posterior steel work with the lies until bottling, without filtering or clarificar. Around February-March.

Aromatic wine that releases notes of white fruit and of stone, tocs floral, ravenissa and mineral memories.
At mouth is fresh, saborós and very afruitat. A wine with an acidity balanced and with an end of tocs saline.

2483 bottles

Hand-harvested, in 12 kg boxes.
Spontaneous fermentation in stainless steel tanks and subsequent work with the lees until bottling, without filtering or fining. around February-March.

Aromas of wild fruits, blackberries and raspberries, ripe plum, slightly spicy notes on a background of delicately vegetal undergrowth aromas; soft and balanced acidity with a pleasant finish.

2346 bottles

Hand-harvested, in 12 kg boxes.
A sparkling wine, fermented at low temperatures with the skins and then oxidatively aged in clay jars for 5 months.

Intense aromas where tertiary aromas initially stand out. Then, orange peel, floral herbs and citrus in syrup subtly appear.

In the mouth it is fresh with a touch of pleasant fruitiness and herbal notes, good balance and a persistent finish that invites drinking.

902 bottles