Variety: Sumoll, Beier, Picapoll Negre,
Garnatxa Negra, Pansa Blanca, Pansa
Rosada
Origin: Alella, Catalunya
Notes: Collaboration with two
local growers and friends, Pep and Pilar. Whole-cluster macerated for 14 days before pressing to tank. The wine is co-fermented with wild yeast and raised on the lees for 4 months and then bottled without added SO2.