Malvasia de Sitges is highly acidic and hard to vinify, but Ramon Parera ferments in steel and ages 8 months on lees to tame the acidy. Very floral on the nose with bracing flavors of key lime and minerals on the palate. Practicing organic, minimal intervention and vegan friendly.

Pairings: Baked lemon butter tilapia, oysters mignonette, seafood paella