2021 Clos Figueras Serras del Priorat

The fruit was hand harvested in 15kg boxes, then sorted again at the winery. Fermentation took place in 2,500 litre tanks with temperature control, with daily pigeage during fermentation. The wine spent two weeks on skins before gentle vertical pressing. It was then aged for seven months in second-fill 500 litre French oak barrels. Once in the winery, a second grape selection is made. Fermentation in 2,500 liter tanks controlling temperatures. Treatment of must with "pigeage" daily. Maceration of two weeks duration. Vertical soft pressing of the lies. Aged 7 months in second year French oak barrels of 500 liters.

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