Salvador Batllle comes from a viticulture family based in Penedes. He started making wine in his late teenage years and studied agriculture, viticulture, winemaking and solar energy. In 2011 he travelled to New Zealand to better his English before returning to the family property in Penedes. But Salva and his father butted heads, and so in 2013 he found a cellar in the small town of Agullana, Emporda, that came with a few hectares of vines, 10 km from the French border. 3 days on skins, 80% fermented in Amphora and 20% in Old Chestnut. Citrus and chamomile, textural with hints of nuttiness, phenolic licks and a palate that follows a taut line with salinity and length.