The top white from Celler Escoda-Sanahuja, a blend of Garnacha Blanca, Maccabeu, and Parellada aged in amphora to give a lovely balance of fruit with a mouthwatering salty finish.
Conca de Barberá
Parellada: Macabeo: Garnatxa Blanca:
10 days on skins in stainless steel
Large amphora and a little in old French oak
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