Garnacha Blanca rarely gets top billing — but in Terra Alta's limestone hills, it's the whole story. Carmen Ferrer and her daughter Pili Sanmartín farm two small parcels of vines over 70 years old, the roots of which have had decades to find whatever the 'Panal' limestone is willing to give. Cold maceration, wild yeast fermentation in French oak, six months of aging in the same barrels — the result is a white with genuine weight and presence, the kind that makes you reconsider what you thought you knew about Spanish white wine. Organic farming, 4,868 bottles made, and a winery with nearly 200 years of family history behind it.