Ranci Dolç

160.00€

97 in stock

Ranci Dolç quantity

Add to cart

We harvest the grapes with around 15º of alcohol (not every year just the hottest years) and we put them on wicker beds, in the shade, to let them dry slowly, between 7 and 21 days, to get dehydrated grapes, with a high sugar content, and therefore, a natural sweet wine.

Once the grapes are dehydrated, we squash them, and we let them ferment with their natural yeasts for a couple of months. Then, we press them, and we put them in demijohns or in a barrel, where the fermentation process will slowly continue until its completion in the next year.

Then we refill the first old barrels of the winery, barrels that we have gathered one by one around Priorat. There, inside the barrels, these fermented grapes will be blended with an older wine and with the centenary mothers.

The first bottling of this wine was done in 2017, with more than 22 years of ageing.