An updated version of a sweet wine made from Muscat Blanc à Petit Grains, resulting in a wine which is aromatic, soft, elegant and above all cool, perfect for pairing with a meal or for just having a drink outdoors. Made exclusively from a selection of Muscat grapes from vineyards at least 15 years in age.


The wine comes from the Arnan vineyard, located on the Sumarroca estate (Sant Sadurní d’Anoia). It is a vineyard with a loose structure and poor in organic matter. The composition is limestone, with the presence of some gravel. The weather is typically Mediterranean, although with its maritime influence mitigated by the presence of the Garraf Massif, which dries out the sea air and provides winds which are not overly humid, optimal for the ripening of the grapes. 


The 2013 vintage began with heavy rains in October but there was virtually no rainfall for the rest of the winter and temperatures were very mild. Towards the end of February and March the temperatures dropped, which delayed bud-break a little. The weather became much hotter in April, but at the end of the month rainy weather set in and continued throughout May, bringing temperatures down to levels more typical of February. Temperatures remained low in June, and it was July before the hot, dry weather arrived. The weather in August and September, as the grapes ripened, was cool, especially at night. Harvesting began a week later than usual, with significant gaps between the dates on which each variety was collected.


Powerful and elegant aroma with clear notes of fresh Muscat grapes combined with white flowers. Very soft on the palate with a sweet entry and a very cool and persistent finish which invites you to repeat the experience. 


Ripeness of the grapes in the vineyard to achieve the optimum potential alcohol content for the final wine. Delivery and immediate soft pressing to preserve the organoleptic characteristics of the ripeness. Fermentation at 14°C to achieve the optimum balance between alcohol content and residual sugar. Cold interruption of fermentation and racking. Slight clarification to remove the yeast that was present in dissolution and subsequent bottling. 

Analytical data

Alcohol: 10.5% vol.

Residual sugar: 95 g/l

Acidity: 4.90 g/l

pH: 3.01