Parellada, the workhorse variety for most Cava blends, is prized for its high acidity and moderate alcohol and abundant yields. However, few growers have explored the genetic diversity of the variety or have taken the time to deeply study the potential for Parellada when grown in the right soils and cropped for moderate yields. Enter Carles and Ester, who make homeopathic quantities of a cuvée they call Terra Vermella. Named for the red clay soils of a 1-hectare vineyard planted with Parellada Montonegra – the rare, pink-hued mutation of Parellada – Terra Vermella shows the forthrightness and complexity that can be coaxed out of this obscure mutation of an everyday grape variety. It is fermented and aged in a 225L neutral French oak barrel chosen not because they are particularly taken with small French oak barrels but because 225L is their typical production.