30% Macabeu, 30% Xarel.lo and 40% Parellada; second fermentation and aging is under cork. Aged 20 months on the lees in bottle. All riddling and disgorging is also done by hand. Residual sugar less than 9 g/l. Pale yellow color with greenish reflections. Delicate and finesse, distinguished notes of...

Pardas wanted to create a blend that captured each of their plots, highlighting the subtle nuances of the clay and limestone soils used.  A blend of 69% Xarel.lo and 31% Sumoll hand-harvested, pressed together in tank, and cofermented. Aged six months in stainless steel vats and 36 months in bottle...