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Giró Ros and Malvasía de Banyalbufar from Cati's own finca Son Llebre vineyard on Cal Vermell (the local iron-rich clay-calcareous) soils. After a harvest by hand, the grapes spend a short time on the skins, pressed pneumatically and fermented in stainless steel with temperature control. After fermentation the wine is racked where rests in tank for a further 6 months before being bottled without any added sulfur, stabilization or filtration.