Mas Candí is a collective of winemakers based out of Catalonia, working with old vines in a biodynamic style for spectacular results. Here they turn their attention to Xarel-lo, a grape most famous for its use in producing Cava, but which has increasingly been used to make still wines. This rise in single varietal vinifcation can be attributed to Xarel-lo's ability to produce wines that are approachable yet structured - delicious and quaffable, but with surprising depths. Mas Candí captures Xarel-lo's best angles in their "Desig Blanco," and it's against this backdrop that they paint a portrait of seaside freshness: briny minerality, citrus pith tang, and acid so bright it could give you a suntan. Needless to say, the "Desig Blanco" goes down a treat alongside raw seafood, but is also a strong option for a post-swim aperitif, before you've even showered off the sand between your toes.