Macabeu from Conca de Barberà, Catalonia, Spain; 3 days on skins whole cluster, fermented in steel tank, then rests for 3 months in tank; medium bodied and dry with notes of bruised orange, dried fig and apricot, herbs, and wet stone, with nutty undertones, medium plus acidity, soft firm tannins, and lingering herbs on the finish. Organic, no added SO2