Varieties: 50% Subirat Parent, 50% Xarel·lo Vermell.

Vineyards: Old vines, over 70 years.

Winemaking: Grapes are handpicked and carried to the winery in 20 kg cases to protect the integrity of the grape berries, which are then selected on a selection table. Free-run juice and a fraction from a soft pressing process are used to preserve the delicacy of the two varieties. Skin maceration takes place at low temperature. Each variety ferments separately at 18º in its own earthenware jar for 12 days. Once fermentation is over, the wine is left with its lees for three months. The centuries-old large earthenware jars, with their defining ogival shape, make a clear contribution to this wine in terms of minerality, structure and fruitiness. Once bottled, it rests for a minimum of three months before being released.

Tasting: Pale yellow colour with slight greenish tones. Aromas of white fruit (banana and peach) with a subtle touch of tropical fruit (pineapple) and lactic notes (butter). Delicate, unctuous and balancedly fresh.