Macabeo brings the freshness and acidity; Garnacha adds the colour and fruit weight. After traditional vinification, the alcohol is removed using low-temperature, high-vacuum distillation - the kind of process that gives the wine a better chance of holding onto its aromatics than a cruder method would. It pours a rose-gold pink with a fine, lingering mousse. Red berry fruit - redcurrant, raspberry - is front and centre on the palate, with white peach and nectarine underneath and a soft floral quality that comes through on the finish. The carbonation is delicate rather than aggressive, which suits the style. It holds its bubbles well and the finish is longer and creamier than you might expect.