The grapes are cooled for 12 hours and then undergo two selections. The first occurs on a berry selection table and then an optical selection berry by berry in order to obtain the best grapes. Short macerations in Giró Ros and Premsal are followed by a very gentle pressing. The Callet is not macerated as it is a red grape. It is followed by racking to stainless steel tanks to start the alcoholic fermentation at 17ºC with indigenous yeasts that give us a greater typicity. As there are three different stages of maturation, the three varieties are worked separately and only after aging for three months on its own lees for about three months in 7,000 L stainless steel tanks, the coupage is made.
Old vines overlooking the Mediterranean, the influence of the sea wind and an absolute respect for what the land has to offer. This is the result of this Quíbia, a white made with red grapes where minerality, salinity and elegance are its most outstanding characteristics.
