17/20 JancisRobinson.com: "100% Macabeu from two vineyards, one 30 years old and the other 40 years old (their youngest two vineyards). Sand, limestone and clay and lots of pebbles on the soil. ‘Maccabeu is a Catalonian grape – very comfortable in this region.’ Made in a 2,000-litre foudre. All spontaneous fermentation. Directly pressed, whole bunch, no destemming. Fermentation took between 20 days to one month, just cellar temperature – cellar in summer is around 17 °C. No malo. One year in barrel, bottled November/early December. This is their drink-young wine."
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