Andrea Miró – Naturalment Àmfora

A week before the harvest, the pie de cuba is prepared in the vineyard, allowing the grape’s own yeast to “develop.” When the grapes enter the winery, the stems are separated from the skins and the must. The latter go to the tank where the pie de cuba is inoculated. Fermentation is at low temperature in the presence of the skins. When the fermentation is finished they remain in contact until pressing. Light filtration before bottling, so sediments can form.