This rosé wine is made with the traditional saignée method and, in this case, of the best deposits of ull de llebre used for our reserve. These grapes are harvested in boxes of approximately 12 kg, picked from our best vineyards. Once the grapes reach the bodega, they are selected on our table, where only those grapes are chosen that have reached full ripening and which are in perfect condition. From here they go to the fermentation tanks, once the seed coat has been separated from the grape with a gentle deseeding process. Using a peristaltic pump, the grape seeds are directed to the stainless steel tank where the maceration process begins with the skins to extract their colour. The short maceration leads to the transfer of the must to another tank where the alcohol and malolactic fermentation begins at a controlled temperature of between 16° C and 18° C. When the fermentation of the sugars into alcohol is complete, the lees that have undertaken the fermentation are kept until the total refining. It is then bottled after a light clarification and very gentle filtration.