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 overripe orange, fermented peach,  bruised yellow apple, wet hay, white pepper, and hints of Brett, with medium plus acidity and soft, dry tannins. Organic, no added SO2