Varieties: Malvasia de Sitges
The grapes are harvested by hand and macerated at low temperatures for a short time before being pressed. The wine ferments in 3 demijohns of 54 liters and 1 amphora of 160 liters. After a long slow fermentation of more than 1 month, the wine is racked with the coarse lees and put back into demijohns to age for 5 months. The wine is bottled, unclarified and unfiltered and without the addition of sulfur.