Vinification Enric Soler
Harvesting by hand, of course! For the NUN, fermentation and ageing in French oak barrels, 60% new and 40% one wine. Only indigenous yeasts are used. The idea being to obtain a wine which is as pure as possible. The Improvisacio cuvée is fermented in concrete eggs, mainly, and partly in oak barrels. As for the NUN, neither laboratory yeasts nor corrections in the winemaking. The concrete eggs, much in favour among biodynamic winemakers, create a form of vortex which may help stabilise the wines. One also avoid the woody taste, and no bâtonnage is needed for the vortex insures that the yeast move enough.