76% Xarel·lo, 12% Parellada, 12% Macabeu, from vineyards between 10-25 years of age. This is a classic blend usually used when making Cava—Parellada for acidity and Macabeu for fruit and flowers; elegant and pithy Xarel.lo forms the core. It’s the winery’s argument for high-quality still white wines in the region, instead of what would normally be made into sparkling. (You can think of it as though they bottled vin clair!) Direct press, stainless steel. No SO2 added.