Discover how we make our amphora-aged wines.

Our winery is known for being one of the pioneers in applying organic and biodynamic farming and for reintroducing clay amphorae as vessels for winemaking. This involves strictly manual processes, such as destemming the grapes by hand, allowing the berries to macerate inside the amphora with the wine, enhancing its color, aromas, and fruit flavors, as well as providing natural properties that help preserve the wine better. Our oenologist, Pep Giralt, explains it all in this video, where you can discover how this manual destemming process is carried out.