This wine is based on the grape Xarel-lo, which is more commonly used for the production of sparkling wines in the Cava designation. Here, it gives us a dry white that is defined by a complex mix of citrus peel pear, with some lime leaf and salt accentuating the acidity. Tangy and flecked with crunchy flint and rock, it's a savoury wine of great impact.

Located in one of Europe’s most ancient viticultural areas, the Alt Penedès, Celler Pardas joins Catalonia’s new generation of innovative winemakers, focusing on reflecting the essence of their land in the wines they produce from local grape varieties, including Xarel lo, Macabeo and Sumoll. This story of two friends began as a project in 1996, when winemaker Ramón Parera and grape grower Jordi Arnan purchased an abandoned estate in the upper Penedés. The estate, affected by the Spanish civil war, included a run-down medieval farmhouse surrounded by 60 hectares of Mediterranean forest and pasture. Just the place for a vineyard, these innovative chaps thought! After clearing some areas, the pair planted cuttings from old vines native to the region. Their traditional family winemaking focuses on organic farming without irrigation, creating a sustainable ecosystem and capturing the essence of nature in their wines. Nothing is added and nothing taken away, resulting in wines of purity and freshness. Certainly a wonderful expression of this ancient area.