Very Limited – just 42 bottles coming to Australia. 

Macabeo & Garnacha Blanca (Grenache Blanc) – from 50+ year old vines grown at 480-610m on Clay Limestone & Slate soils – certified organic.

Destemmed, 32 hours of maceration without SO.  Indigenous yeasts only. Fermented in concrete eggs.

95 Points, Mike Bennie (The Wine Front) – “A conspiring of garnacha blanca and macabeo from this astute and excellent producer. Old vines here too. Almost two days of maceration, which is apt for complex, interesting white wines at the best of times. Concrete eggs for fermentation. This is outstanding. Whoowee, what a ride. The salty, textural white of your dreams. Electric, thirst-quenching, so tingly with its brine and distinct minerality. Lighter weight but with gloss and chalk in play, a long, long finish with a course of preserved lime and lashings of that brine. Lemon curd, alpine herbs, cucumber in tonic, mineral water, faint wild honey notes lending complexity in the complex nature of the wine. But all that so compact and fresh. And, in essence, wildly, effortlessly, compellingly delicious. Fantastic, and then some.”

95 Points, Robert Parker – “The white 2022 La Loma & Los Santos contains some 60% Macabeo and 40% Garnacha Blanca. It fermented in concrete and matured in 500- and 900-liter oak barrels for 13 months. There's finesse, and it's delicate but weightless, with 13.5% alcohol and great freshness and acidity showcased by a very low pH of 3.11 and 6.36 grams of acidity. It has the floral notes and the aniseed and fennel from Garnacha Blanca, the texture too, and the spark from the Macabeo. It's herbal and tasty, with some fine tannins and a vibrant, effervescent finish with a bitter twist. It has a lot of finesse.” 

95 Points, James Suckling – “Aromas of lemon curd, crushed rocks and fresh herbs. The palate has fresh, mouthwatering acidity, a medium to full body with subtle creaminess and an almost effervescent energy throughout. Long and reverberating. A blend of macabeo and garnacha blanca from two vineyards, one at the entrance of Alpartir and the other one farther away. Fermented in cement and aged in Austrian and French oak of 900 and 500 liters.”

96 Points, Penin - "Intense, with clearly defined aromas. Expressive and mineral on the nose. Ripe fruit, floral notes, and subtle yeasty aromas. Complex, spicy, long, and elegant on the palate."