They shortened the élevage of the white 2021 Pedra de Guix to 11 months, and they also stopped using the 1,800-liter foudre, where the wine partially aged in the past, and now it's matured in concrete vats (diamond-shaped ones!). The wine is floral, vertical and a lot less oxidative than even the 2019, which is less oxidative than previous years. It's a different profile of wine with very good depth and freshness. Funnily enough, this 2021 has a little more alcohol than the 2019 (13.5%), but the wine feels lighter on its feet. 4,008 bottles produced.

The white 2019 Pedra de Guix is expressive, starting with a golden color and an open nose with marine hints and notes of honey, reminiscent of a Chenin Blanc. Since 2010, it has been a blend of one-third each Pedro Ximénez, Garnacha Blanca and Macabeo grapes from the villages of Lloar, Torroja and Poboleda, respectively. It was aged partly in oak foudre and partly in concrete, so the nutty notes have been diminished, and it feels less oxidative than previous years. 2,348 bottles produced. It was bottled in December 2020.

The white 2017 Pedra de Guix is a blend of one-third each Pedro Ximénez, Garnacha Blanca and Macabeo grapes from the villages of Lloar, Torroja and Poboleda, respectively. They consider this an homage to Jerez and think this is a vintage with more freshness and better acidity than previous years. It fermented in concrete vats with indigenous yeasts and matured in well-seasoned 1,800-liter oak foudres. This is an oxidative white that in this vintage matured in less old oak than in the past, when the wine was more oxidative. This is livelier and fresher, even if it does have the nutty undertones but coupled with elegance and freshness, which is the direction they want for this wine. There is a creamy touch here, but the palate is still quite austere, with the chalky tannins and mouthfeel and the dry, almost salty finish. This is more ethereal than previous years, long and complex. A very unusual white, indeed a bit à la Jerez. 3,250 bottles produced. It was bottled in June 2020.

The spectacular white 2016 Pedra de Guix is a blend of one-third each Pedro Ximénez, Garnacha Blanca and Macabeo that spent two years in oak—12 months in 500-liter barrels with the lees, then racked off the lees and put in oak foudres for a further 12 months. This is like the older brother of the Historic Blanc rather than the other white, Terra de Cuques. However, there is no skin contact here, and the golden color is because of the long élevage. The nose is complex, with notes of pollen, fennel and beeswax, and it has body, some oxidation, saltiness and a full palate that could deal with many different foods. It's a brilliant Mediterranean white, clearly far away from a Burgundy or a Chardonnay, with personality and the texture of a red. 4,686 bottles produced.

The white 2015 Pedra de Guix is a blend of one-third each of Pedro Ximénez, Garnacha Blanca and Macabeo from old vines on different soils and different villages. There is always a touch of skin contact and some controlled oxidation in the whites here, as it gives them character. The whites here also have the structure to stand up to food—they are more food wines than refreshing whites, even if they are fresh. This is ripe and open but very precise, and it seems to have better delineation. The palate is dry and shows some austerity. It has beautiful flintstone notes and a salinity that give it freshness and character. For Dominik Huber, it's a wine that shows a side of Priorat that is not easy to show with reds. Each grape aged separately in 500-liter oak barrels, and the blend had a further 12 months in foudre before it was bottled. 4,600 bottles were filled in May 2017.