Manual harvest in 20kg boxes. Fermentation at a controlled temperature of 17ºC in stainless steel tanks. Fermentation of 50% of the wine in French oak barrels and subsequent aging for 5 months.
In 2002, Marc started his first wine making project on the ground floor of his grandparents’ family home in the historic centre of Gandesa. Until 2011, he worked alone, making only one type of wine, Borretes, a single varietal Carignan. In this year, Lluís joined the project and we signed as Celler Balart. At this time, we started to produce Garnachas and we started to grow the project.
With the evolution of the project, a new challenge came for us, and in 2020 we changed our facilities for more comfortable and efficient ones.
Currently, Marc is in charge of the vineyard management, and Lluís is in charge of the sales department, and together we are both equally responsible for the oenology.