Pardas Polar Boar 2024

From the same resurrected Can Comas estate as the Rupestris, this is Xarel·lo’s sunny, skin-contact side. The grapes grow 200-300 meters up in the Riudebitlles Valley, where the Bitlles river shapes everything, creating a complex microclimate that is just amazing for viticulture.

For this Polar Boar, Ramon and Jordi let the grapes macerate on the skins for two weeks, just enough to pull out texture and colour without weighing it down.

It’s a bright, ethereal orange. It smells of satsuma orange and Meyer lemon, with a whiff of herbal greenness. The palate is zesty and fresh, with delicate, tea-like tannins.

Chill it slightly and open it with a herby salad, salty fried fish.