The Taste Citrus gives way to pear, quince, and melon with a faint hazelnut note underneath. What holds it together is the acidity — flinty, precise, with a glycerine-rich palate that keeps it from feeling lean. Mediterranean herbs carry through to a clean, electric finish. It drinks richer than it tastes structured, which is the point. The Story The fruit comes from 30–60 year old Xarel·lo vines — with a small addition of Malvasia de Sitges (provides gorgeous aromatics) — grown on limestone hillsides at the Can Comas estate. Celler Pardas farms biodynamically and takes the slow road: lees aging, no shortcuts. The result is a still white from an appellation most people still associate exclusively with sparkling wine. That gap between perception and reality is exactly where this bottle lives.
