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Quenching maceration of Picapoll that fits the easy-drinking, accessible end of the orange wine spectrum with aplomb. Full of peachy stone fruits, ripe melon and confected pear drops with a soft, pulpy mouthfeel, textured with judicious grip. Find out more.

Briny, rough-and-most-definitely-ready white for those who like things on the raw side. There's a piquancy that will get your mouth watering and a peppery freshness that lingers on the tongue. Find out more.

A totally wild and immediately satisfying white made from the obscure Subirat Parent grape variety, an old clone of Malvasia which is almost extinct – classic Partida! Pouring a hazy lemon in the glass, there is a pronounced burst of sweet grapefruit, lemon peel, flowers and tropical fruit on the nose. Find out more.

The eponymous vessel always seems to lend a diffused, wide-open quality to the aromas of a wine - here white peach, melon and prickly white peppercorn provide a highly fragrant lift to the overall shape and balance. Tannins from the short maceration feel sanded-down and granular, raw lemon citrus gives a piquant twang, cutting through the smoky, pithy white grapefruit and tailing long into the finish. Find out more.

Briny, prickly, textured Catalan white. Mainly Spanish staple Macabeo with an aromatic lift of Moscatel. Raised in amphora, it has a lovely fine-grained mouthfeel. Find out more.

This is made from white grapes from all of Albert’s plots, which are very lightly macerated on the skins. All completed in steel tanks for pristine freshness. It is tonic and herbaceous, with a delicately aromatic nose. Would be perfect with a fish stew or some sardines on the grill. Find out more.

Fresh, fragrant, steel tank-only Xarel-lo from a single hectare plot of 30 year old vines, the very first Ignasi planted himself at the estate when he was just a teenager. As usual with this grape there are savoury spice aromas mixing with pithy Mediterranean citrus, the vibrant acidity tailing long into the finish making for a quenching wine that keeps you coming back for more. Find out more.

Pithy white grapefruit flesh dusted with toasty ground white peppercorns. So much texture, concentration and depth, for us this is up there with the finest expressions of Xarel-lo out there. Find out more.

Made from a single half-hectare parcel of the lesser-cultivated Sumoll Blanc varietal, the vines here planted as far back as the late 50s. This shows the fleshier, more textural side to Ignasi's whites, with aromas of lime cordial citrus and chamomile flowers. A hazy gold in the glass, the wine has a wonderfully sleek, rounded feel to it, mixing white grapefruit and white peach with the ever-present salty minerals. Find out more.

As with all of Joan’s wines, the whole bunches are destemmed and the grapes macerated for around one week. Joan doesn’t ever press, and therefore loses a big amount of his yield but he prefers this more soft and gentle juice. Find out more.