~60/40 Parellada/Xarel-lo (5 parts Xarel-lo, 7 parts Parellada ergo the cuve name). Part amphora, part inox depending the year, usually around 50/50. On its skins for 5 days (though the wine distinctly drinks like a white) before being racked off (Jordi doesnt own a press) and returned to age in amphora and steel tank. Spontaneous fermentation. Bottled unfined, unfiltered, no additional SO2. 10.5%ABV

From Jordi Llorens, this is Macabeu/Parellada (5 parts Macabeu, 7 parts Parellada, ergo the name) from biodynamically farmed vines. Grapes are hand-harvested, macerate for 1 week prior to pressing. Spontaneous fermentation and aging thereafter all in terracotta amphorae. Bottled unfined, unfiltered, no additional SO2.

Catalunya, Spain. Macabeo and Parellada fermented and aged in buried anfora. Unfined, unfiltered, no SO2.