# Franck Massard Huellas Blanco (2019)

- **Producer:** Franck Massard
- **Colour:** white
- **Type:** still
- **Grapes:** Garnatxa Blanca
- **Region:** Catalonia, Spain
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €29
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, pear, peach, apricot, blossom, fennel, butter, toast, honey

## About this wine

Franck Massard Huellas Blanco is a collaborative creation between former UK Best Sommelier Franck Massard and David Forer MW under their joint venture, Les Vinyes Forer Massard. Sourced from high-altitude vineyards in Poboleda, one of the coolest zones in Spain's prestigious Priorat region, this wine is crafted from low-yielding Garnatxa Blanca vines grown on the region's famous licorella slate soils. The name 'Huellas' translates to 'fingerprints,' celebrating the hands-on, artisanal nature of their viticulture. The estate is deeply committed to ecological and regenerative farming, which is symbolized by the stylized butterfly wing on the label, representing the dozens of native butterfly species protected within their biodiverse vineyards.

## Interesting facts

- Huellas means fingerprints in Spanish, representing the entirely manual, human-crafted nature of this wine.
- The label features a butterfly wing, celebrating over 40 native butterfly species protected in their regenerative vineyards.
- Winemaker Franck Massard was named the Best Sommelier of the UK in 1996 before transitioning to winemaking in Priorat.

## Food pairing

This white Priorat combines a rich, textured body with high, vertical acidity and intense minerality. It pairs beautifully with dishes that match its weight, such as roasted poultry or buttery seafood, where the crisp acidity cuts through the richness while the wine's concentration stands up to the savory flavors.

## Wine making process

The winemaking process for this small-batch white Priorat is designed to maximize purity and texture. Grapes are manually harvested and hand-selected before undergoing gentle de-stemming. Pressing is conducted slowly in an inert, oxygen-free environment, extracting only the first 50% of the juice, known as the 'flower of the must.' To build structural complexity, fermentation is split: 80% takes place in old oak barrels, 15% in stainless steel tanks, and 5% in glass spheres (vinklot). The wine is aged for a total of six months, during which the barrel-fermented portion undergoes daily battonage (lees stirring) for the first 21 days, followed by weekly stirring until late December to enhance mouthfeel and integration.