Fifty percent Garnacha and 50 percent Xarello from head-trained vines from the El Pou, Vinya Petita and La Font de Cinera vineyards carried in 16 kg boxes to keep the integrity of the fruit intact. The grapes were destemmed, crushed and macerated on the skins for eighteen hours in stainless steel to pull out maximum aromatic potential and then moved to barrels to finish fermentation. The wine was aged for eight months on the fine lees in new 300 L French oak. No malolactic conversion. Fined and filtered. The skin maceration results in pronounced aromatics of white peach and dried apricot and on the palate, manifests itself as passion fruit, grassy mango combined with the silky texture and spicy finish of cold-pressed EVOO.