Vintage starts at the end of September and grapes are selected by hand and transported to the cellar in 20 Kg. cases. In the winery a second selection of the grapes is made using a selection table prior to pressing at a maximum pressure of 2 Kg. The alchoholic fermentation will go on for 15 days at a temperature of 15ºC in stainless steel vats. The wine does not undergo malolactic fermentation to maintain its fresh characteristics. After this process wine goes into barriques of French Allier oak for 3 months. No finings nor cold treatments are done resulting a wine with an expected evolution of 2 years.

Barranc dels Closos 2003
"The 2003 Barranc dels Closos is a distinctive blend of 50% Macabeu, 30% Grenache Blanc, 15% Pedro Ximenes, and 5% Muscat aged three months in French oak. A fragrant, flamboyant perfume of tropical fruits and honey jumps from the glass of this medium-bodied, crisp, refreshing white. With loads of body, fruit, and character, it will drink well for 12-18 months."
90 points Wine Advocate #152 (Apr 2004)

Peñin Wine Guide 2004:
Barranc dels Closos 2002, 92 points.