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Garnatxa Blanca, Macabeu, Xarel-lo, Moscatel d’Alexandria, Vinyater, Pansé, and Parellada (30-70 year old vines), all harvested just before full ripeness, foot-trodden in whole bunches with 1-2 days maceration before pressing to tank, where the wine fermented and rested on fine lees until bottling the following June.