First made in 2009 from the tiny volume of old Garnatxa Blancas scattered through Bellvisos. There are only 300 bottles made from a single barrel. 80% Garnatxa Blanca with Macabeo and Trepat Blanc. From a warm harvest, this is fermented in small clay amphora capped by skins for 20 days then aged 18 months in old wood. Un-sulphured.