Fermentation of the Grenache Gris barrels, half of them 'whole bunches', one carbonic maceration, and the last with de-stemmed grapes. Fermentation in open top 500L barrels. Maceration on skins and stalks for 2 weeks after fermentation. Fermentation of the Muscat and macabeu in open top barrels. Maceration on skins and stalks for 1 week after fermentation. The wine is protected from oxidation with dry ice. Aging in barrels for 6 months. Blending is made just before bottling, with light filtration.