5 parts Macabeu to 7 parts Parellada, from two different plots on sandy calcareous soil. One drought stricken, producing riper and more concentrated berries, the other from a terraced plot adjacent to the river, with fresher berries and more production. Skins are macerated for one week and then aged in amphora for 6 months.

Ripe white fruit with pronounced citrus notes. Very refreshing and mineral, cloudy in its appearance due to no filtration. No sulphur.

Conca de Barberà, Spain

Parellada and Macabeu

11%