Starts at the end of August and extends till the end of October. It is usually carried out manually and the grapes are transported to the winemaking cellar in boxes containing 25-30 kgs or in small stainless steel trailers when the vineyard is close to the cellar.

Grapes are harvested at night to avoid high temperatures and premature fermentations. They are quickly transported to the winemaking cellar and refrigerated at 15ºC to avoid the colour of the skins dyeing the must. The purest must is obtained by pressing the grapes lightly, so it does not contain tannic materials that confer sourness to the wine. Once the must has been filtrated, yeasts are added to the base wine to start the fermentation process at a constant 16ºC to preserve its primary aromas. For the second fermentation, the bottles are stored in underground cellars at a constant 15º-17ºC where they are in contact with their lees.

* 100% Trepat