Variety: Pansa Blanca, Garnatxa Blanca, Parellada
Origin: Alella, Catalunya
Notes: Albert (Celler Tuets) and Francesc (Celler Frisach), who each take a turn vinifying the wine that they contribute. The Pansa Blanca and Garnatxa are left whole-cluster, while the Parellada is destemmed, and all are skin macerated for 7 days before pressing to tank. The wine was co-fermented oxidatively with wild yeast in steel tank, and raised on the lees for 10 months. No added SO2.