From vines planted on clay and limestone around the village of Sant Sadurni d’Anoia, this is a classic blend of 50 percent xarel.lo, 40 percent macabeo, with parellada making up the rest. It aged for 18 months on its lees and developed slight hints of flor, as if it were a bubbly interpretation of a Fino. It moves through the mouth in cool waves of flavor, the texture firm yet creamy. It’s a rich, layered sparkler to serve with suquet de peix, a classic Catalàn fish soup with clams.
