Mostly Macabeo from eighty year old vines, along with a touch of Picpoul, Clairette and Bourboulenc. The wine was fermented on skins for three weeks in vats, before being pressed to amphorae and demijohns for eighteen months of rest. A deep shade of amber in the glass, the nose is heady with dried fruit, earth and spice, whilst the palate is clean, compact and powerful, with firm tannins framing complex flavours of citrus, almond and brine.