Olla Blanc ’23 is made up of 50/50 Macabeu and Muscat Petit Grain; a very fresh, skin contact wine that falls somewhere between a white and an orange. The vines grow around 600 meters above sea level on limestone and red clay, and the juice is fermented in concrete. It’s a wine that balances tannins reminiscent of chamomile tea with fresh aromas of ripe peach and apricot. Plenty of grip and vibrancy make this instantly recognisable as a Matassa wine. Drink anywhere from fridge cold to 14° and serve the last glasses gently to avoid sediment at the end of the bottle. Delicious with roasted cauliflower, hummus and fresh parsley.

Omnia is the Latin word for ‘everything’ and these are unique blends, made differently each vintage. 2022 is a combination of Émilie’s E.T. ’21 (Merlot, Trepat, Macabeu, Parellada and Tempranillo, known locally as Ull de Llebre) and separately vinified Tempranillo and Parellada. The three wines were aged in barrels before being blended together. The result is a fresh, crisp wine – a very light red or a dark rosé. Ethereal and with Mediterranean flavours of rosemary and thyme, it’s best enjoyed around 12 to 14°.

VN (Vinel·lo) Blanco ’22 is made from seven indigenous white varieties: Garnacha Blanca, Moscatel, Vinyater, Pansé, Macabeu, Xarel·lo and Parellada, harvested 5–8 days apart for optimal ripeness. Whole bunches are crushed underfoot and left for a short, 1–2 day maceration, before pressing and co-fermentation in inox. A fresh, cloudy wine with plenty of energy and a touch of anise, fennel and citrus.