Celler Jordi Miró – Naturalment Pansificat by Andrea Miró – DO Terra Alta

The grapes are harvested slightly underripe and spread on reed mats for about three weeks to raisin. During the second week, a pied de cuve is prepared in the vineyard. The raisins are pressed and the must ferments in a stainless steel tank with the pied de cuve inoculum, stopping naturally when the yeast can no longer survive due to the alcohol concentration.

Tasting note: color between golden and amber, very complex, with yellow plum, overripe apple and pear, vanilla and cedar wood. On the palate, rich and sweet, with peach, pineapple, honey and quince. Excellent balance and length.