A textured, saline white from old vines of Pansa Blanca (the local clone of Xarel·lo), grown on granitic sand just north of Barcelona. La Rumbera blends two maceration styles — one part crushed and foot-tread for a few days, the other part whole berry with a longer soak — to create layered aromatics and structure without weight. Fermented and aged in stainless steel and fiberglass, it’s a vivid, no-sulfur expression of Mediterranean terroir with a whisper of the sea.