Sweet Grenache made from 1994. Grapes are ripen hanging from the plant, then we harvested, and we let them dry during two, three weeks on reeds. Destemmed and fermented with its own wild yeast. Afterwards, we put them in very old barrels of more than 100 years old and we age it until now. We fill one part of barrels with wine put in demijohns on the roof and left there for some months and the other part is fill with five harvests more (the process is not made every year).