La Canya comes mostly from Garnatxa Blanca grown in a 1.5ha vineyard very close to the Mediterranean Sea trained in espaldera, plus a northwest-facing experimental young-vine parcel of Godello (named “Mas Pellisser”) trained en vaso located more inland by the winery. The grapes were co-fermented with wild yeasts in stainless steel vat seeing 2 days of skin contact, then raised on the lees in vat for 6 months before being bottled without fining, filtration or added SO2.