You're looking at quite possibly one of the rarest wines in the shop, and one of the coolest, too. One of the two or three greatest producers in Spain's famed region of Priorat decided to, in their words, make " an emotional journey to the recovery of our traditional orange wines: white grape wines macerated with the skin." A handmade, micro-produced wine made from traditional local grapes (Picapoll blanc, Pedro Ximenez, Garnatxa blanca.) that are done on skins for 3 months and then aged in glazed ceramic pots. This is a structured beguiler of a Mediterranean white, and it's no surprise to learn that it shows up on Michelin-starred restaurants all over Spain.