Manual harvest. Direct pressing of whole grapes and fermentation in concrete deposits using indigenous yeast. The fermentation ends in the bottle allowing carbon dioxide to be produced by the natural sugars found in the grapes. No filtering, no fining. A delicate and elegant expression of the Parellada grape variety. Citrus aromas, green apple, and blossom. On the palate, it is creamy along with scents of freshly cut cereals. Surprising acidity and verticality.