A blend of organically-farmed Malvasia de Sitges from the El Pou vineyard and Malvasia Vermella de Sitges from the El Calvario vineyard. The white grapes are pressed directly while the pink grapes undergo a 12-hour maceration. The musts are then co-fermented in two 700-liter used Burgundy barrels. Jordi says, "A singular wine and a dream come true. An homage to my grandfather, Joan Raventós Amat; the ampelographer, Dr. Maria Francesca Fort Marsal; and the viticulturist, Francisco J. Rosquete Glea, for making possible the recuperation of Malvasia Vermella de Sitges." 1400 bottles produced.