Cold maceration depending on the quality of the grapes. Slow start of alcoholic fermentation with 2 to 3 times a day and then shedding. 3-week soft maceration at 22°C. Maturing in cement tank.

Mechanical harvest at the beginning of sptember. Noadded sulphites winemaking. Oxygen-less work throughout fermentations and ageing. If needed, added oxygen as homeopathy. Fermentation lasts 3 weeks with daily pumping over then malolactic fermentation and ageing in vat. CO2 produced during fermentation is maintained at most. Then, it will be decreased right before bottling.

Traditional. Maceration before fermentation, fermentation during3 weeks. Ageing during 6 months in cementtanks.

Traditional vinification with perfect control oftemperatures forthe entire production.

Mechanical harvest. Vinified by pressing directly with a pneumaticpress, perfect control of temperatures between 16 and 18 Celsiusdegrees during fermentation, which lasts from 2 to 3 weeks. Finingfollowed by filtration. Ageing in stainless steel vats.

Pumping over and delestage during fermentation, perfect control of temperatures. Racking after malolactic fermentation followed by aging in concrete vats.

Traditional vinification at low starting temperature and shortmaceration about 10 days.

CELLER COMUNICA Comunica Carignan Garnacha, Montsant

The delicate aroma of floral white peach is elevated with a touch of rosemary for a taste that’s worthy of a celebration. Made with the all-natural ingredients, carefully crafted with GREY GOOSE® Vodka.