Manual harvest. Brief maceration and pressing with whole grapes. Only the free-run juice (40%) is used, obtained through gentle pressure. Natural static settling, without additives. Spontaneous fermentation with native yeast in concrete tanks, followed by aging on fine lees with btonnage in the same tanks for about 3-4 months. The wine is unclarified and lightly filtered before bottling.

A subtly shy Garnacha Peluda that becomes wild when swirled, revealing a very fresh and food-friendly ros. Its color is a very pale, brilliant onion skin. The nose offers notes of raspberry, roses, and grapefruit, with a presence of yeast and a distinctly Mediterranean finish. On the palate, it has a fresh entry, a light yet creamy texture, and a pronounced minerality.