Harvested and selected by hand in small 17 kg cases. Unloaded and selected in the cellar by
hand. Maceration with the skins for 15 days doing several pigeage. Pressed by a vertical wooden
pressing machine. Racked by gravity to the underground (old underground tanks used to make
wine 200 years ago) where the wine. Will be aged in french oak barrels. The malolactic
fermentation is done in barrel.
10 to 12 months in new and one to two year old 225 litres capacity french oak barrels.
Most of the vineyards are worked in an organic way. In the next years many vineyards which
I work with will be certified organic.
Braó wines show the “acustic “(unplugged) identity of the cellar. They show expressive
fruitiness from the beautiful ancient traditional varieties vineyards. No make up, no electricity, just a
touch of vineyard, history and tradition. Nicely balanced acidity and expressivity and softness at
the same time showing the harmony of the wisdom of the native ancient vineyards. Enjoying the
landscape and environment of the area while tasting the wine!!!