COLOUR
White
TYPE
Still
VINTAGE
2019
GRAPE
Garnatxa Blanca
PRODUCER
Franck Massard
REGION
Catalonia
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
AROMAS & FLAVOURS
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.
ALCOHOL
14.5%
AVG. PRICE
€29
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
10-12°C
INTERESTING FACTS
Fact 01
Huellas means fingerprints in Spanish, representing the entirely manual, human-crafted nature of this wine.
Fact 02
The label features a butterfly wing, celebrating over 40 native butterfly species protected in their regenerative vineyards.
Fact 03
Winemaker Franck Massard was named the Best Sommelier of the UK in 1996 before transitioning to winemaking in Priorat.
FOOD PAIRING
Read more
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.
