Genium Ximenis 08     (1.400 bot 75 cl)

Varieties: 90% Pedro Ximenez, 10% Others. 
 
Wine  White elaborated of old vineyards of slope, fermented in new barrels of French oak at a controlled temperature between 16 and 18 degrees celcius. Once the long process of fermentation has been finalized, the wine has to be reposed, macerated and aged for 3 months with its motherhood; meanwhile a remuage is made to obtain a maximun level of aromas and fruit flavors.

 Genium Fresc 2008   (3.500 bot 75 cl)

Varieties: 60% Grenache,  20% Carinyena.

Red wine made from native varieties of the Priory, coming exclusively from our vineyards, with grapes from young vines between 10 and 20 years in our memory for wines that were produced in our youth in Poboleda, Fresh, greedy to express all the nuances and flavors of the Grenache and a touch of Cariented in stainless steel at controlled temperatures between 24 and 26 degrees and macerated with the skins (hat submerged) for 20 to 25 days.

Aged for 3 months in French oak barrels of 3th and 4th wine
 

Genium Ecològic 06    (4.200 bot 75 cl)

 Varieties: 50% Grenache, 10% Carinyena, 30% Merlot, 10% Syrah.

Aged for 6 months in French Allier oak barrels, representing a 50% new and 50% of second comings.
Wine elaborated from a 100% recognized and registered biological.
Wine fermented at a controlled temperature, and macerated during a 25 days period. 

 Genium Celler 05     (11.000 bot 75 cl)

Varieties: 60% Grenache, 20% Carinyena, 15% Merlot,  5% Syrah.

Aged for 9 monts in French Allier oak barrels, representing a 20% new and 80% of second comings.
Wine fermented at a controlled temperature , and macerated during a 25 days period. 

 Genium Costers 06      (3.200 bot 75 cl)

Varieties:  50% Carinyena, 30% Grenache, 10% Merlot, 10% Syrah.

Product of maximum quality, elaborated with grapes coming from the coastal lands or slopes in the region, named “costers” (very step land where no machine can be used), where the vineyards are practically a hundred years of age, fact that provides an mineralization, body and structure. 

Wine fermented at a controlled temperature, macerated for a 30 days period. 

Aging of 14 months in new French Allier oak barrels.