Biodynamic. 60/40 Xarel.lo and Parellada. Method Ancestral. From estate vineyards of calcareous clay soils. Vines between 10-25 years old. The vineyard is not tilled: true minimal intervention farming. Manual harvest in 10 kg boxes, with selection of the grapes in the vineyard. Grapes are chilled then pressed. Spontaneous fermentation begins in stainless steel and then finishes in the bottle. No SO2 added.

Biodynamic. 42% Mando, 40% Sumoll, and 18% Xarel.lo. Sourced from vineyards between 10 to 50 years old on calcareous clay soils. Hand harvested, and all grapes are fermented together with some full clusters. Mando and Xarel.lo macerated for 17 days and Sumoll pressed directly. Fermented and matured in stainless steel with the lees until it was bottled. Unfiltered. No SO2 added.

Biodynamic. 60% Garnatxa Blanca, 40% Malvasia de Sitges. From estate vineyards of calcareous clay soils. Hand-harvested in small bins; sorting in the vineyard. All the grapes are skin-fermented in stainless steel with indigenous yeasts for two weeks, then bottled with no additions. No SO2 added. 360 cases produced.

Biodynamic. 50/50 Xarel.lo and Parellada. From estate vineyards of calcareous clay soils. Vines between 10-25 years old. The vineyard is not tilled: true minimal intervention agriculture. Manual harvest in 10kg boxes, with selection of the grapes in the vineyard. Grapes are chilled then pressed. Fermentation in stainless steel with indigenous yeasts and no additions; no SO2 added.

Biodynamic. 60% Cabernet Sauvignon, 20% Xarel.lo, 20% Parellada. From estate vineyards of calcareous clay soils. Vines between 15-45 years old. The vineyard is not tilled: true minimal intervention agriculture.

Organic Xarel Lo, Macabeo, Parellada and Mando grapes were harvested by hand. Fermentation with indigenous yeast in stainless steel tanks. Bottled before fermentation was complete in order to create fizz in bottle (ancestral method, pet nat). No fining, filtration or added sulphur.

Organic Malvasia, Garnaxta Blanca, Macabeo and Moscatel grapes were harvested by hand and crushed before a 2 week maceration on the skins. Fermentation with indigenous yeast in stainless steel tanks. Just before bottling, some Parellada juice was added to kick start a second fermentation. No fining, filtration or added sulphur.