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).