Clos Martinet is made every year using grapes from different vineyard plots in Mas d'en Martinet;s private estate located within the "Vi de Vila" (Village wines) of the Gratallops area. Mas Martinet de-stems the grapes and put whole berries along with their very ripe stems from the Grenache (50% of total stems!) in the fermenting vats. Exclusively indigenous yeast fermentation is a long process, with regular very soft, cap punch downs every two or three days. The result is a fresh, elegant wine with a long finish which spends 21 months in wooden vats (70%) and new 300L barrels (30%) based on our search for expressive, honest, mouth-filling wines.