Treated in the same way as the brisat whites, grapes were de-stemmed, macerated for just 4 days in a gentle infusion and then aged in steel, keeping things light-footed and fresh. Black cherries, wild herbs and peppery spice with a soft, supple mouthfeel. Find out more.

Beneath the citrus oils, chalky minerals and salinity, sits a rich base of brioche, flinty notes of struck-match reduction and a lingering crackle of acidity. Find out more.

Blood orange, pink grapefruit and little red berries hang in the balance with floaty floral blossom and cracked peppercorn spice. A fascinating, perfectly-executed wine. Find out more.

Intensely savoury this year, it is the tingle of cracked white peppercorn spice that feels to be at the fore, set against grapefruit peels, blood orange and salt. Find out more.

Magnum bottling. Made with local varietal Xarel-lo Vermell, an obscure strain of the white grape which ripens with blush pink skins. A drier vintage has kept some of that colour from finding its way into the wine as it has in previous vintages, but all of the texture and fragrant, savoury character is still very much present. Find out more.

Tasting beautifully in place after some cellar time, this 100% Macabeu feels to be one of Ignasi's more serious creations. It has that mixture of lime peels and kerosene in the aromatics, reminiscent of a Riesling, with a bright laser beam of acid that runs through and long into the finish. Find out more.

from old vines planted in the late 50s, the 8-day maceration brings the most intensity of all the whites, with a delicious, sage-flecked Seville orange marmalade quality. Find out more.

Full of lively, frothy bubbles, the wine gives off the savoury, spiced aromas of the grape variety along with a touch of brioche and a floral lilt. Find out more.

The rosado companion to the wonderfully drinkable Pim Pam. This is 90% the same wine, but with a splash of Sumoll for good measure, adding a summery dose of strawberry and crunchy red apple fruit to the mix. Find out more.

Stunning expression of old-vine Xarel-lo, here from the Salinar vineyard planted in 1959. Tthe wine was aged in chestnut barrel and for 6 months and not topped up, allowing a gentle oxidative character to form, taking this in the direction of an Amontillado sherry - golden, honeyed with salty almond and citrus peels. Find out more.