I wish I could include a photo here. This wine is made in a very old winery. Now, you can rightly say that there are a lot of wines made in really old wineries. Some even centuries so. But how many are made in a winery that is so old that it was excavated 300 years ago?! Yeah, excavated. Not created. I could even find out how old it is. This wine was aged in one of the giant amphorae that was part of that excavation. There were about 100 and the winery is using just a few of those. I must admit. I like this wine even more because of that. How cool is that? OK, now this is a blend of what could be called heirloom varietals, some of the oldest to be found on the peninsula (Pedro Ximenez, Malvasia, and Macabeu) and unique forgotten varietals from the region (Tortosina, Verdil, Merseguera). These are all varietals that can ripen and maintain acidity in this warm region. Stainless steel fermented and then aged for a few months in those ancient amphorae. This is a fresh, intriguing Mediterranean white. With subtle layers of flowers, herbs and fruit on the nose. It has some texture, thanks to the amphora and some of those more unusual varietals, and a clean lingering finish. Wines like these are what makes Spanish wine so much fun. This is a rediscovery on so many levels, region, winery, winemaking and varietals. It is intellectually satisfying but more importantly so tasty and reasonably priced.