Manual harvest in 12-kilo crates and storage of grapes in cold chamber at 2°C until pressing of whole grape clusters. We use only the first 55% of extracted juice (“free-run” juice). Débourbage during a 24-hour period. Fermentation in stainless steel deposits with indigenous starter yeast and aging on lees for 4 months until assemblage and bottling. A fraction is barrel-aged in French oak. Our specialty, old Mourvèdre vines with low yields but large clusters, allow us to make a pale rosé with body, freshness and balanced acidity. Ibizkus rosé, our flagship wine, has the complexity of the Ibicencan Mourvèdre with a personality of its own thanks to the old vines and the mosaic of terroirs where they are located.