here is now a white version of the top wine, of which I tasted the 2016 Mas de Mancuso Macabeo and has a savory note in the nose that makes it quite distinct. It comes from a single old vineyard. It fermented in stainless steel with native yeasts and matured in a 900-liter flextank (a brand of plastic containers) egg, in oak barrel and in stainless steel with lees and then assembled. This was almost a first experiment, still unbottled (the plan was to bottle it before the 2018 harvest, but that did not happen).