It is a sweet wine made in solera, a maturing method which consists, each time the wine is racked for bottling, in adding a younger rivesaltes to the vat, but still about ten years old.

We must avoid a break in the aromatic “chain”: this is the recipe of the elders to offer us immortal wines, because the spirit of the first vintage is always present, it “educates” its offspring.

At the Vaquer estate, it is vat 10, a very old cement vat, which houses the solera: the heart of the vat is a 35-year-old Macabeu, which I rejuvenate with white and grey Grenache. It’s a sweet wine but with a drier, more nervous balance and an incredible aromatic richness where toasted and roasted aromas rub shoulders with curry, marzipan, liquorice, a touch of candied orange and a walnut stain on the finish…

Technical Data Sheet