It’s a Macabeu-Garnatxa Blanca blend of 70 year-old vines from the home block north of Falset and another just south in Marça. The blend also features a little of the low alcohol, higher acid Pansal Blanc, plus some Garnatxa Gris and Cartoixa (Xarel.lo). The white is fermented in large ceramic tank and concrete eggs – It’s a natural fermentation of innoculated local yeast. There’s some skin contact (15% is macerated 5 days to form a ‘pie de cuba’, or fermentation starter. After 4 days a further 20% is added for 24 hours and the rest is pressed straight off) and the Garnatxa Blanca (with some Garnatxa Gris) is aged in barrique for texture, giving lots of honey and spice to the blend. This base is later blended with reductively handled, long-ageing Macabeu. Aged in foudre and concrete.