The limestone mountainous headland of Marina Alta boasts a rich wine tradition, albeit relatively unknown beyond the region's borders. This obscurity arises from the small-scale nature of vineyard plots, rarely exceeding 0.5 hectares, densely interspersed among citrus, olive, and almond groves. Josh and Josie steward a handful of these plots, cultivating indigenous vines in accordance with traditional practices. Moscatel de Alejandría thrives in the clay-rich lower-altitude plots, while the local red varietal Giró thrives in the mountain plots, some reaching elevations as high as 650 meters above sea level. Situated within 10 kilometers of the sea from any direction, save west, the geography of this mountainous cape bestows upon it the dual influences of the Mediterranean and the mountains, shaping the character of Josh and Josie's wines.
 
 
In the cellar, Josh and Josie adopt a purist approach, eschewing sulfur and any additives, and refraining from fining or filtering their wines. Fermentation and aging occur in either stainless steel or clay amphorae, honoring the fruit's purity and the terroir's essence, as well as regional traditions. Their wines, characterized by brightness and refreshment, serve as ideal complements to the sunny Mediterranean climate and the region's renowned cuisine.
The Cap de Nit Blanc wine derives from grapes sourced from three distinct plots of bush vines nestled in clay-limestone soils, two tended by Josh and Josie and the third by a local farmer, all cultivated organically. On entering the cellar, the grapes undergo destemming and a five-day maceration on skins before the juice is separated – 50% undergoes aging in amphorae, while the remaining 50% ages in stainless steel. After approximately 10 months of aging, the wine is bottled without any additions.