Macabeu from Bullas, Murcía, Spain; 10 days on skins, then 9 months on lees in 500L neutral barrels, no added SO2; medium to medium plus bodied and dry, with white and yellow flowers and bruised citrus, subtle hints of overripe apples and melon, with mild tea tannin, medium plus acid, and a soft finish. Very approachable! Org