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.