Can Bas D'Origin P3

The winemaking process for Can Bas D'Origin P3 begins with a manual harvest and selection of Xarel·lo grapes, which are then cooled. A brief 2-hour skin maceration precedes gentle pressing. Fermentation takes place at 15°C. The wine then undergoes a 6-month aging period, with a portion matured in French oak barrels and the remainder in ceramic amphorae. The estate employs organic farming practices and aims for minimal intervention.