A blend of 62% Xarel·lo, 32% Macabeo, & 15% Parellada from a total of 11 hectares of vineyards. It is aged for a minimum of 30 months sur lattes and finished with a dosage of between 4-6 g/L before release.  The mention ‘Aliances’ pays a small tribute to the partners who are members of the...

Catarratto Extralucido, guyot, planted in 2011, harvested in August at 45 hl/ha. The grapes are destemmed and pressed, fermenting in stainless steel.   Refermented in bottle using must from the same harvest. Frizzante-level bubbles. Undisgorged (crown cap).  3,300 bottles made.  11.6% abv.

Pinot Gris 25%, Sauvignon Blanc 25%, Vermentino 25%, Verdelho 25%. All fruit sourced from organic vineyards in Lodi and San Benito (Verdelho). Each variety is fermented separately with natural yeasts in a mix of stainless steel and neutral barrels before blending. Matured for 5 months in neutral...

55% Xarel.lo, 35% Macabeu and 10% Parellada from four vineyards ("Cuc", "Figuera", "Triangle" & "Pupurri"), each located surrounding the winery in the hills of Penedes at different altitudes (200-500m), microclimates and Xilobí soils. Grapes are hand harvested, fermented/aged in tank on the...

100% Grillo, from a seaside vineyard in contrada Corleo in Petrosino.  These are red clay soils, mother rock not far below the surface.  Parts of the vineyard are 30m from the water and often winds and tides can bring in a Mediterranean seaweed, posidonia oceanica. So truly a salty, Mediterranean...