A collaboration between Toni Carbó of La Salada and nomadic vigneron Nuria Renom, two good friends and winemakers based in Penedès. Each contribute half of the fruit to this cuvée and vinify in Toni’s cellar.

Par Mac is an absolute zinger, giving citrus and tropical fruit in equal measures alongside palate cleansing bubbles and acidity to boot. One for the ice bucket on those warm Summer nights. 

Made using Macabeu from Vinya de la Pixeta  and Parellada from Can Barceló. The Macabeu is destemmed then macerated for 4 days and ferments to fully dry in stainless steel. Then the Parellada, which ripens much later, is pressed directly and the juice added to the Macabeu. Bottled and left 10 months on the lees in bottle before disgorging. Zing!