Salix

Varieties and vineyard

65% white Grenache, 20% Macabeu, 15% Pedro Ximénez.

Soil and climate

Steep “llicorella” slate hillsides.
Mediterranean with a continental trend. High thermal contrast between night and day.

Elaboration and ageing

The first step in the winery is a careful selection of the grapes on the selection table. Then they go through the pneumatic
press, with gentle and respectful pressing, and the free must ferments in second and third year French oak barrels at 16ºC. Once the alcoholic fermentation is complete, we protect the wine to prevent malolactic fermentation and let it rest in contact with the lees in the barrels.

Aging: We do battonage once a week for 3 months in oak barrels.

Bottling

February 2026.

Analysis

Alcohol content: 1,4% vol.
Total acidity: 5,4 g / L