# Raig de Raïm Blanco (2025)

- **Producer:** Celler Piñol
- **Colour:** white
- **Type:** still
- **Grapes:** Garnacha Blanca, Macabeo
- **Region:** Catalonia, Spain
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €8
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 6–8 °C
- **Aromas & flavours:** pear, apple, pineapple, peach, lemon, grapefruit, herbaceous

## About this wine

Celler Piñol is a family-owned estate located in the medieval village of Batea within the Terra Alta DO of Catalonia, Spain. Founded in 1945 by Josep and Orosina Arrufi, the winery is currently managed by fourth-generation family member Juanjo Galcera Piñol alongside his mother Josefina. Renowned as pioneers of organic viticulture in the region, they work with winemaker Cristina Borrull and consultant Toni Coca to craft expressive wines from high-altitude vineyards. The 'Raig de Raïm' (meaning 'Ray of Grape' in Catalan) represents their vibrant, fruit-forward entry-level white, showcasing the unique terroir of Terra Alta.

## Interesting facts

- Often referred to by European distributors and critics as 'Catalonia’s answer to Albariño' due to its vibrant acidity and mineral profile.
- The vineyards are ventilated by two unique winds: the dry, cold 'Cerç' and the humid, cooling 'Garbí'.
- The 2025 vintage received an impressive 92-point rating from Vinous critic Joaquín Hidalgo.

## Food pairing

This crisp, unoaked white wine thrives on its high acidity and clean mineral profile. It acts as a perfect palate cleanser for rich seafood dishes like garlic shrimp, while its vibrant citrus and stone fruit notes complement fresh salads and light, herb-infused dishes. The lack of oak ensures it doesn't clash with delicate seafood flavors.

## Wine making process

The grapes are sourced from organically farmed vines aged 15 to 25 years, planted at elevations of 400 to 500 meters on limestone and calcareous clay soils. Following a manual harvest in early September, the grapes undergo a 6-hour cold soak on the skins to maximize aromatic extraction. Fermentation takes place under strict temperature control in stainless steel tanks using native yeasts. To preserve the bright primary fruit characteristics and mineral drive, the wine is kept entirely unoaked, aging solely in stainless steel before bottling.