Torrent de Fals
Torrent de Fals

Our vintage wine is mainly produced from the autochthonous variety of MANTO NEGRO combined with various foreign varieties such as Cabernet Sauvignon, Merlot and Syrah. These come from the older vineyards (35 year old), all grown on espaliers, and giving around 7.500kg/hectare. We use only organic composts and phytosanitary products that do not harm the environment.

Torrent de Fals
Torrent de Fals

Our vintage wine is mainly produced from the autochthonous variety of MANTO NEGRO combined with various foreign varieties such as Cabernet Sauvignon, Merlot and Syrah. These come from the older vineyards (35 year old), all grown on espaliers, and giving around 7.500kg/hectare. We use only organic composts and phytosanitary products that do not harm the environment.

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Torrent Fals 

IMG_1089.jpg
IMG_1089.jpg

Always harvested manually, rapid transportation to avoid oxidation. Maceration 24 hours at low temperatures. When the temperature rises to 15ºC yeast is added, and a controlled fermentation process at 24ºc begins, during which the corresponding analyses, temperature and density measures are registered, together with controls of sugar content to ensure an adequate fermentation process.

IMG_1089.jpg
IMG_1089.jpg

Always harvested manually, rapid transportation to avoid oxidation. Maceration 24 hours at low temperatures. When the temperature rises to 15ºC yeast is added, and a controlled fermentation process at 24ºc begins, during which the corresponding analyses, temperature and density measures are registered, together with controls of sugar content to ensure an adequate fermentation process.

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Rosat 

IMG_1078.jpg
IMG_1078.jpg

Always harvested manually, transported in the briefest time possible to avoid oxidation. Maceration at low temperatures, with a posterior fermentation process at 16ºC.Daily controls of temperature, density and sugar residue.

IMG_1078.jpg
IMG_1078.jpg

Always harvested manually, transported in the briefest time possible to avoid oxidation. Maceration at low temperatures, with a posterior fermentation process at 16ºC.Daily controls of temperature, density and sugar residue.

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Blanc de Blancs