Year Solera 2010
Production 300 bottles a year
Grape varieties Grenache rouge and Grenache noir
Harvesting Manual harvest with crates and manual grape selection.
Harvest Dates Late, when grapes are just over-ripe
Vinification The Grenache noir must is boiled and blended with the Grenache rouge must in barrels, where fermenting takes place until fermentation stops naturally.
No sulphites added for conservation. No clarifying, filtering or corrections of the wine at any point in the process. No alcohol added.
Total acidity 3,63 g/l
Volatile acidity 0,92 g/l
Residual sugar 157,4 g/l
Total sulphur <10 mg/l
Free sulphur <7 mg/l
Vineyards vinya del camí Espolla (0.50ha) – vinya de la Sureda (2.00ha)
Soil type granitic sand
Altitude 90 metres
Rootstock Ruggeri 140Pruning system goblet – guyot
Year planted 1961
Vine spacing 2,4×1,25 metres
Treatments Bordeaux mixture – sulphur powder