THE WINE
Malvasia Sitges is the local Catalan name for Malvasia Candida - though not known as this until genetic testing in the late 20th century.  It was saved locally by a strange quirk of inheritance law that required the Hospital de Sitges to continue providing a case of sweet Malvasia wine to the family that donated the land in perpetuity.  Whilst other local growers ripped out this tricky and unreliable grape to replace with the more commerciallly profitable Xarello and Macabeu for cava this hospital became the saviour of this grape variety.  
 
De-stemmed and macerated on the skins for three days followed by fermentation and ageing in stainless steel tank. The wine Xavi and Andreu have made is bright and juicy with a characteristic richness (not sweet but giving the impression). 
 
THE PEOPLE
In 2018, Xavi and Andreu took over their family’s vines in Alt Camp, Tarragona, just 30km from the Mediterranean. Farming organically since 2015, they manage 32 hectares of indigenous varieties planted on clay-limestone soils. Only 10% of their harvest is reserved for their own production, with the rest sold to other winemakers in the region. Their vines, some up to 50 years old, are scattered across single-variety parcels at elevations of 240–420 meters, with the Mediterranean’s influence lending freshness to their fruit. The brothers craft their wines naturally in the family home’s basement, using stainless steel, fibreglass, and a few barrels and glass demijohns. With gentle maceration and light basket pressing, they produce textured, aromatic whites and vibrant, lively reds that beautifully capture the character of their region.
 
THE PLACE
Alt Penedès, the highest and most celebrated of Penedès's three subzones, is internationally recognized as the birthplace and heartland of Cava, with vines cultivated here since ancient times before the domination of cava following the development of traditional-method sparkling winemaking in the late 19th century.
 
Situated at elevations reaching up to 800 metres above sea level, Alt Penedès benefits from cooler temperatures ideal for producing the freshest, most acid-driven white wines, made chiefly from the indigenous Xarel·lo and Parellada grapes that have long defined the subzone's identity. Local growers have historically exploited the pronounced diurnal temperature swings of these hillside vineyards, shaped by soils of poor-quality Miocene sediments and Cretaceous limestone in the pre-coastal uplands, to craft wines with a distinctive mineral character. Beyond the vineyards themselves, the subzone's wine culture runs deep into its built heritage too, with landmarks like Subirats Castle, first recorded in 917, and historic wine estates reflecting centuries of viticultural life woven into the landscape.