Partida Creus, Vinel-lo red

A blend of seven local red grapes: Garnatxa Negra, Sumoll (all three
clones), Carignena, Trepat, and Garrut.
Each variety is picked at a slightly
early point of ripeness, the whole bunches are crushed by foot, and
a short maceration (3 or 4 days) follows.
After maceration, the wine is pressed at low pressure and fermented
in a stainless steel tank.
After a few days (between 5 and 8), the second variety is harvested,
the same process is done, and the first is fermented, and so on until
the seventh.