Terra Alta, Spain — 100% Garnatxa Blanca
Aromas of white blossom and anise jump out, then evolve into kiwi, apricot and a whisper of cream and flint on the nose. The palate is full-bodied and silky with firm yet refined acidity carrying flavours of stone fruit, vanilla and salty mineral threads before a long, elegant finish. Pair it with seared scallops in beurre blanc, roasted cauliflower with hazelnuts and sage, soft goat cheese tartlets or grilled sea bass with fennel and citrus zest. Made from 60-year-old Garnatxa Blanca vines planted in “panal” (fossilised sand dune) soils. Fermentation and ageing take place in 500 L French oak barrels for eight months, allowing refined oak integration and complexity.