I only tasted one white, the 2013 Finca la Garriga Blanco, an unusual blend of 55% Chardonnay, 30% Cari?ena Blanca and 15% Sauvignon Blanc that fermented and matured in new acacia wood barrels for nine months. The wood is definitely different, sweeter if that makes sense, with something balsamic notes and the fruit is yellow pit fruit, ripe but without excess. The palate reveals subtle flavors of aniseed, a lactic touch and moderate wood-derived flavors. It is better than what I remember from the 2012. Perhaps the freshness and higher acidity of the vintage helps to take the wood better, as the barrels seem to be replaced every year (why?). 3,500 bottles were produced.