Oenology
Oenologist: Josep Serra.
Production: Noray (10.000 bottles) and Roca Bruixa (2.800 bottles).
Vinification: Fermenting and maceration with skin between 15 and 20 days.
Ageing: In 400 litre French Oak barrels.
Clarified with egg white.
Bottled by unfiltered decanting, respeting the moon phase (last quarter waning).