From grape to glass it takes one and a half years to make a bottle of Brut Rosé.

All the grapes are hand picked and transported to the winery in 25kg capacity boxes to prevent oxidation.

Made primarily from Trepat, with the addition of 10% Garnacha. The Trepat produces the freshness of fruit, the aroma and the finesse, while Garnacha enhances the taste.

Skin maceration is used to create color and to extract aromas.

The Brut Rosé blend is made from 7 separate wines.

The primary and secondary fermentations are carried out using our proprietary yeasts.

A minimum of 12 months in contact with the lees gives the Brut Rosé a perfect balance between fruit aromas and complexity.