Luminous lemon yellow with deep orange reflections.
Nose
Wild exoticism with green mango, grapefruit and caramelised quince, underpinned by orange blossom, almond, cinnamon and clove.
Palate
Powerful yet slender, shaped by juicy citrus fruits, soft tannins and a nutty-saline freshness on the finish.
Character
Mobile, shape-shifting and floatingly light – a refreshing counterpoint to the classic weight of the region.
Pairing
Pairs superbly with pan-fried sea fish, Far Eastern umami dishes or creamy soft cheese.
Notes
The whole grapes macerate for ten to twelve days (Brisat), after which the wine ferments in 500-litre wooden vats and matures in horizontal eggs made of white stoneware; according to the producer, total sulphur stands at 23 mg/l.
Tasting note
Colour & appearance
Luminous lemon yellow, threaded with deep orange reflections.
Nose
An astonishingly wild, exotic interplay: notes of green mango and bittersweet, fresh grapefruit meet caramelised quince as well as pale orange zest. Delicate hints of almond and apple blossom lend the aromatic profile a gentle finesse, while nuances of cinnamon and clove shimmer through in the background.
Palate
On the palate, the wine shows grip while remaining wonderfully slender. A fine, saline umami character combines with juicy citrus fruit – from sweet mandarin to tart zest. The tannins are velvety and seamlessly integrated, while a taut acidity provides exceptional drinkability.
Finish
Long, fresh and extremely moreish on the finish, shaped by lingering notes of dark spice and freshness.
Terroir & origin
Shaped by cool vineyard sites at around 480 metres above sea level in the Catalan hinterland. The orientation of the vineyards grants the grapes cool nights, which lend the wines their finely knit structure and vitality.
Grape variety & vinification
A cuvée of Garnacha, Macabeo, Cartoixà (Xarel·lo) and Muscat from vines around 30 years old. The whole grapes begin fermenting on the skins for ten to twelve days (Brisat). The wine then ferments in large 500-litre wooden vats and matures in horizontal white stoneware eggs. According to the producer, total sulphur is 23 mg/l.
Food recommendations
Perfect with spicy dishes from Middle Eastern cuisine, pan-fried saltwater fish with saffron, piquant tapas or matured sheep’s cheese.
Special features
A versatile skin-contact wine crafted in the spirit of kinetic sculptures. Alfredo Arribas, an architect from Barcelona, makes it without oak flavours and without extraction, bottling it with little sulphur.
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