Parellada (locally, Montonec), Macabeo, Chardonnay, and a touch of Malvasia de Sitges. Parellada at its best, from high-altitude, gravelly mountain soils - intense lemon-oil aroma with firm acid structure enhanced by the rare, glyceric Malvasía. Stony and aromatic, reminiscent of France's Chablis or Rheingau.
