Vintage starts 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 on a selection table prior to pressing at a maximum pressure of 2 Kg. The fermentation will go on for 50 days at a temperature of 15ºC in barriques of new French Allier oak followed by up to 4 months ageing on the lees with battonage. No finings nor cold treatments are done resulting a wine with a prevision of a minimal evolution of 3 years.

Mas Igneus FA104 2003
The 2003 F A 104 (100% Grenache Blanc) was produced from 50-70-year old vines, and aged four months in French oak. The excellent minerality that is so much a part of this appellation’s red wines comes through in the crushed stone and floral notes. Tasty, medium-bodied, and slightly austere, it represents a Spanish version of a French Chablis. Enjoy this intriguing white over the next several years.
89 points. Wine Advocate #152, Apr 2004

Peñin Wine Guide 2004:
Mas Igneus FA 104 2001, 94 points. Listed as best Spanish White Wine

Peñin Wine Guide 2005:
Mas Igneus FA 104 2003, 89points.