60% Garnatxa Negra, 20% Syrah, 10% Merlot, 10% Cabernet Sauvignon
The grapes of El Solà d’en Pol are picked in the third and fourth week of September. The duration of the maceration amounts 20 days. The fermentation takes place at a temperature between 16°C – 18°C. After that the wine stays in a stainless steel tank for 4 months.
It is a raspberry- colored, dynamic and fresh wine. In the nose you will notice as well the fresh fruit aroma as a slightly floral bouquet. The wine is characterized by its creaminess – the acidity and the subtle sweetness round off the taste.