Macabeo from forty five year old vines planted in perhaps the family’s greatest cru, Abeurador, over clay, limestone and sand, some 420 metres above sea level in Vilalba dels Arcs. The grapes were destemmed and the wine fermented on the skins for four days, before being pressed to vats until the following spring. A hazy shade of amber in the glass, it carries a gentle spritz but retains a beautiful drive, offering heady notes of citrus, chalk and brine.