With our brand-new wine Diapiro White, the winery brings back a very peculiar grape variety called Merseguera, traditionally growed in the region. For the technical team, this is a dream come true after years of research. 

For this project, bush vines from limestone soils, located at more than 650 meters altitude have been used. Controlled yields and nonirrigated vineyards, barely supported by very few and occasional watering during the hottest month of the summer. 

The Mediterranean-Continental climate, with its dry winters, generally cold springs and very warm summers, where fresh nights predominate, surrounds the vineyards, getting this way grapes with a good level of sugar as well as a very good gathering of acids and bouquets. 

Once the hand-harvesting has been carried out during the very early hours of the day, a de-stemming and soft crushing process is being applied. 

The grape juice is macerated with its skins at 8ºC around 6-8 hours. 

Part of the grape juice is fermented in stain steal deposits at 14ºC on the thin lees, whereas the other part is fermented in new French oaked barrels, followed by a slight aging on the lees during two months, with a twice a week battonage technique to keep the fine bouquets and to get a very balanced and harmonious wine.