An exciting winemaking project from David Seijas, the former Head Sommelier at three-Michelin-starred restaurant El Bulli, and Ferran Centelles, another El Bulli alumnus and the current Spanish Wine Writer for JancisRobinson.com. Their aim is to create versatile wines from Spain’s gastronomic northern regions: Catalonia, Aragon and Galicia. They work with local growers, selecting the best vineyards and indigenous grape varieties to create wines with an emphasis on elegance and freshness. All are low So2.
An aromatic, organic white blend of Xarel-lo (85%), Malvasia de Sitges (10%) and Muscat (5%) from Penedès. It is fermented in stainless steel and spends four months on fine lees. This is a fragrant wine with subtle orange blossom and fennel accents, offset by a crisp, saline palate.
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