Pardas Pell a Pell 2024

Ramon Parera and Jordi Arnan farm organically at Celler Pardas in the Penedès, where Xarel·lo is the workhorse white of the region, prized for its acidity and structure. Pell a Pell, meaning skin to skin, is an orange wine made by fermenting the grapes in contact with their skins, which draws tannin, colour and aromatic compounds from the skins and gives the wine its amber tint and gentle grip. Unusually for the style, it is then aged five months in stainless steel rather than clay or oak, which keeps oxygen out and preserves freshness, so the wine stays bright and zesty rather than turning oxidative. At 10.5 per cent the alcohol is low, adding to the sense of lightness. The colour is pale amber. The nose shows green apple, lemon and pear, lifted by white flowers and dried herbs. The palate is dry and crisp, the skin tannin a light textural grip rather than a heavy structure, closing on citrus peel and a touch of almond. Serve at 9 to 11 degrees in a white wine glass. It suits shellfish, white fish and fresh goat cheese.