Torroja Priorat Vi de Vila 2012

All the reds are vinified in a very similar way. The technique is very old and was traditionally used in Burgundy. We use the whole non-destemmed grape and empty the small 10kg cases gently into our vats, avoiding the accumulation of air and using some CO2. When the vat is full, we just cover it and wait for natural fermentation to take place. We only use wild yeasts. The grapes should remain at a temperature of around 20 °C, not too cold in order to begin a quick, dynamic fermentation and not too warm to avoid the temperature rising above 28 °C during fermentation.