Produced from steep old vineyards with an average age of around 60 years. Yields are kept to just 500g per vine. Vintage starts at the beginning of October and grapes are selected by hand and transported to the cellar in 20 Kg. cases. The fermentation-maceration takes place in stainless steel vats and lasts for 45 days at a temperature of 26ºC. After this process the wine goes into new barriques of French Allier oak for 12 months where malolactic fermentation takes place. No finings nor cold treatments are done.

These processes are guaranteed by the Catalan Councl for Ecological Farming. Wine suitable for Vegans.

2001 Mas Igneus FA112
The outstanding 2001 F.A. 112 (a blend of 65% Grenache, 25% Carignan, and 10% Syrah aged one year in new French oak, and bottled unfiltered) boasts a dense ruby/purple color as well as a sweet nose of creme de cassis intermixed with melted licorice, pepper, and hints of earth as well as oak. Medium to full-bodied, with moderate tannin, and sweet, pure flavors, it should be drunk over the next 10-12 years. This is an outstanding value.
90 points. Wine Advocate #145, Feb 2003

2001 Mas Igneus FA112
Powerful yet refined, this red offers bright, focused flavors of blackberry, cassis and chocolate, supported by velvety tannins. It's a modern wine in its plush texture and fresh fruit, but wilder flavors of mountain herbs and hot stones emerge on the finish. Best from 2005 through 2014.
93 points. Wine Spectator Sept 2004

1998 Mas Igneus FA112
Expensive, as well as compelling 1998 F.A. 112 is a blend of 65% Grenache, 25% Carignan, and 10% Syrah grown in primarily slate-based soils. Yields were a minuscule 0.6 tons of fruit per acre. A deep ruby/purple color is accompanied by sweet, jammy aromas of blackberries and cherries intermixed with minerals and toast. The wine is full-bodied, intense, and pure, with moderate tannin as well as low acidity. It can be drunk now, or cellared for 7-8 years.
90 points. Wine Advocate #136, Aug 2001