Vinification: temperature controlled fermentation (27-29ºC) both varieties were vinified separately in stainless steel tanks maceration: 8-14 days, malo-lactic fermentation in tank naturally cold stabilized in barrel, light filtration; no fining Aging: 9 month aged in new up to five years old French and American oak barrels, 228l light and medium toasted; no racking after blending aged for 3 months in tank before bottling Vineyards: Garnacha: up to 60 years old bush vines Syrah: 5-15 years Soil in the lower vineyards is alluvial while the higher vineyards and all terraces and slopes are on poor, mineral, stony soil based with some granite, Muschelkalk and slate. altitude: 450-1500feet pruning: Garnacha: traditional bush vines; Syrah on „wire“ Vintage: by hand, harvest lasts from early September until mid October yield: 1kg -1,5kg per vine,30-40hl per ha Analysis: 14 % vol. Alcohol 5,1 g/l acidity (tartaric) < 3 g/l residual sugar

A village hidden away in the Priorato hills inland from Tarragona is the source of many fine wines today but has a long wine growing history. Prior to Phylloxera at the turn of the 19th century Capcanes was very densely planted but after the devastation caused by this insect only about 1/5th of the original vineyards was replanted predominantly with Garnacha which was a popular grape variety. Som of those vineyards, approaching 100 years old, still exist and are in production although yields are low

To compte in the wine market change was needed and in 1933 five families from the village collaborated to establish a Cooperative that would handle large quantities of grapes economically and efficiently.