Every cuvée worth knowing in Penedes: taste, food pairings, history and tags to find your match.
Every cuvée worth knowing in Penedes. Each page covers taste, food pairings, history and tags so you can filter by what you want, what you are eating or what mood you are in.
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Dry · Light-bodied · Low tannin · High acidity · Refreshing
Pioneer Chardonnay-led Cava with delicate tropical and citrus aromatics, soft creamy mousse and a refreshing lemon-cream finish at an everyday price point.
Pairs with: Patatas bravas, Iberian ham and Manchego board, Oysters
Dry · Medium-bodied · Low tannin · High acidity · Elegant
100 percent Pinot Noir Blanc de Noirs Cava with raspberry, redcurrant and wild-strawberry aromatics over a creamy, delicate body and long finish; relaunched in 2010 as the first Cava made entirely from Pinot Noir.
Pairs with: Pa amb tomaquet with anchovy, Grilled prawns, Roast duck breast
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Indigenous-trio Cava named for the 1551 founding date of Codorniu. Zero-dosage Brut Nature style with citrus, honey and toasted-bread aromatics; a heritage-anchored everyday Cava.
Pairs with: Esqueixada de bacalla, Tortilla espanola, Pulpo a la gallega
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Single-vineyard Chardonnay Cava de Paraje Calificado from a southwest-facing 286-metre clay-loam plot. Over 90 months on lees brings white-flower aromatics, iodine minerality and a velvety creamy texture.
Pairs with: Grilled langoustines, Sea bass crudo, Truffle risotto
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Single-vineyard 100 percent Pinot Noir Cava de Paraje Calificado vinified as a Blanc de Noirs. Wild-strawberry and rose-petal aromatics with creamy lees depth from over 60 months in bottle.
Pairs with: Iberian ham, Roast duck breast, Grilled salmon with citrus
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Single-vineyard 100 percent Xarel-lo Cava de Paraje Calificado from the Finca la Fideuera plot. Fennel, wild-herb and saline minerality with creamy lees depth from over 60 months in bottle.
Pairs with: Suquet de peix, Grilled mackerel, Aged Manchego
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Indigenous-trio Cava in the iconic black frosted bottle launched in 1974. Bright green apple and pear aromatics with biscuity lees complexity from 12 to 18 months on lees; the global Cava reference at its price point.
Pairs with: Croquetas de jamon, Patatas bravas, Sushi
Off Dry · Light-bodied · Low tannin · Medium acidity · Festive
Indigenous-trio Cava in the Semi-Seco style (37 grams per litre residual sugar), the brand's original launch back to 1941. Ripe pear, melon and quince aromatics with a creamy mousse; the right Cava for spicy food and lighter desserts.
Pairs with: Crema catalana, Spicy chorizo tapas, Pad Thai
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Pinot Noir and Trepat rose Cava in the Elyssia premium range. Wild strawberry, raspberry and floral citrus aromatics over an elegant creamy palate; the salmon-pink colour comes from short skin maceration.
Pairs with: Grilled prawns, Iberian ham, Salmon tartare
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Chardonnay-led premium Cava blend with Macabeo, Parellada and Pinot Noir. Wild raspberry and citrus aromatics with nutty autolytic depth from extended lees ageing; harmonious and round at a fair premium price.
Pairs with: Esqueixada de bacalla, Roast chicken, Aged Manchego
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Single-vineyard Cava de Paraje Calificado from the Casa Sala finca at the historic Mediona estate where the Ferrer family has farmed since the 13th century. Over 80 months on lees brings dried apricot, almond and saline minerality.
Pairs with: Truffled risotto, Roast langoustines, Aged Comte
Dry · Medium-bodied · Low tannin · High acidity · Elegant
The first zero-dosage Cava ever produced, registered with the Spanish Patent Office in 1948. Indigenous-trio Brut Nature with sourdough bread, lemon zest and seamless hazelnut from extended lees ageing.
Pairs with: Bacalla a la llauna, Suquet de peix, Aged Manchego
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Indigenous-trio Brut Nature Reserva named for the year 1312, when the Mestres family was first documented in Sant Sadurni as grape and wine merchants. Crisp green apple, citrus and biscuit on a lean, saline frame.
Pairs with: Pa amb tomaquet, Anchovy and Manchego toasts, Steamed clams with white wine
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Indigenous-trio Gran Reserva Brut Nature aged 70-plus months on lees in the Mestres palace cellar on the Sant Sadurni town-hall square. Dried fruit, honey and creamy lees over saline minerality.
Pairs with: Bacalla a la llauna, Aged Mahon cheese, Roast partridge with grape
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Indigenous-trio Gran Reserva Brut Nature with 24-plus months on lees. Yellow apple, apricot and acacia flower aromatics; broad and firm on the palate with well-integrated acidity. Pere Ventura's flagship since 1995.
Pairs with: Iberian ham, Grilled prawns, Roast chicken
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Chardonnay-Xarel-lo Gran Reserva Brut Nature aged 36 months on lees. White peach, lemon zest and toasted-brioche aromatics over a creamy palate with bright mineral finish.
Pairs with: Sea bass crudo, Grilled langoustines, Veal escalope
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Indigenous-trio Brut Nature Reserva named for Pere Ventura's daughter. Crisp green apple, citrus blossom and almond aromatics on a light, saline frame; 18 months on lees.
Pairs with: Pa amb tomaquet, Bunyols de bacalla, Steamed mussels
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Indigenous-trio Brut Reserva with the brand's signature trencadis-mosaic label. Crisp apple, pear and apple-crumble register from 15 months on lees; bright zipping citrus finish.
Pairs with: Croquetas de jamon, Patatas bravas, Sushi
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Garnatxa-led rose Cava with a touch of Pinot Noir for elegance. Wild strawberry, redcurrant and rose petal aromatics over a soft creamy mousse and delicate citrus finish.
Pairs with: Iberian ham, Salmon tartare, Watermelon and feta salad
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Chardonnay-Pinot Noir-Xarel-lo Gran Reserva Brut Nature aged 36 months on lees at the Espiells cellar. White peach, lemon curd and toasted-brioche aromatics over a creamy palate.
Pairs with: Grilled langoustines, Roast chicken with herbs, Wild mushroom risotto
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Indigenous-trio Brut Nature Reserva aged 40 months on lees. Ripe yellow fruit, dried fruit and lees toast over a fresh, balanced palate with creamy aftertaste.
Pairs with: Iberian ham, Bacalla a la llauna, Roast quail
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Indigenous-trio Brut Reserva aged 18 months on lees. Crisp green apple, citrus and biscuit on a refreshing palate with fine creamy mousse.
Pairs with: Patatas bravas, Croquetas de jamon, Sushi
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Indigenous-trio Brut Nature Gran Reserva aged 24 months on lees. Ripe melon, banana and toasted-bread aromatics with full-flavoured custard-apple palate and clean finish.
Pairs with: Bacalla a la llauna, Grilled octopus, Roast chicken
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Indigenous-trio Brut Reserva from Vallformosa's modern range. White apple, lemon and biscuit on a clean, refreshing palate with fine creamy mousse and 15 months on lees.
Pairs with: Patatas bravas, Croquetas, Pulpo a la gallega
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Indigenous-trio Brut Nature Reserva from the six-pointed-star Rovellats cellar. Fresh apple, citrus and biscuit aromatics over an elegant mouthfeel with balanced structure and 24 months on lees.
Pairs with: Anchovy and Manchego toasts, Grilled white fish, Iberian ham
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Macabeo-Xarel-lo-Chardonnay Brut Nature Gran Reserva aged 40 months in the six-pointed-star cellar. Yellow stone fruit, lemon curd and toasted-brioche aromatics over a creamy palate.
Pairs with: Grilled langoustines, Veal escalope with mushrooms, Aged Comte
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Macabeo-Parellada Brut Reserva made from nine separate base wines, aged 30 months on lees. Brioche, lemon verbena and honeysuckle aromatics with mid-palate minerality. Iconic pewter-base bottle design.
Pairs with: Pa amb tomaquet with anchovy, Iberian ham, Grilled white fish
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Indigenous-trio Brut Reserva from certified-organic grapes, Segura Viudas' first organic Cava launched in 2021. Crisp green apple, lemon zest and almond on a clean refreshing palate.
Pairs with: Pa amb tomaquet, Patatas bravas, Sushi
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Macabeu-Xarel-lo co-fermentation reflecting the origins of Cava production. Ripe fruit, fine lees and dried-herb aromatics with flavourful palate and long finish; 5-hectare hand-harvested organic estate.
Pairs with: Suquet de peix, Iberian ham, Grilled white fish
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Indigenous-trio Gran Reserva Brut Nature with the Cupada library releases over 48 months on lees. Dried fruit, toasted almond and saline minerality from a 5-hectare hand-farmed estate.
Pairs with: Bacalla a la llauna, Roast partridge, Aged Idiazabal
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Indigenous-trio Brut Nature from a small artisanal cellar at L'Arboc, traditional method since 1988. Medium-intensity fresh fruit, dry herbs and floral aromatics over a fresh, flavorful palate.
Pairs with: Pa amb tomaquet, Croquetas, Sushi
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Indigenous-trio plus Chardonnay Gran Reserva Brut Nature aged 30 months on lees. Ripe apple, lemon and toasted-bread aromatics with creamy lees depth and a long elegant finish.
Pairs with: Iberian ham, Grilled octopus, Aged Manchego
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Macabeo-led Brut Nature Corpinnat aged over 100 months on lees and hand-disgorged. First vintage 1962, when Macabeo was considered the finest grape for long-aged sparkling. Demeter-certified biodynamic estate.
Pairs with: Aged Iberian ham, Suquet de peix, Aged Comte 36 months
Dry · Medium-bodied · Low tannin · Racy acidity · Elegant
Single-vineyard 100 percent Xarel-lo Corpinnat from a north-facing plot planted in 1940. Over 100 months on lees brings wild-herb and honeyed-almond depth on a saline, racy frame. First vintage 1999, released 2008.
Pairs with: Aged Idiazabal, Wild mushroom risotto with truffle, Suquet de peix
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Indigenous-blend Brut Nature Corpinnat from the Finca Serral del Vell parcel at 255 to 280 metres. Minimum 87 months on lees; wild-herb and stone-fruit aromatics over saline minerality.
Pairs with: Iberian ham, Grilled langoustines, Aged Manchego
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Monastrell-Garnatxa rose Brut Nature Corpinnat aged 30 months on lees, hand-disgorged. The current Mediterranean-red blend (replacing Pinot Noir from 2014) gives a salt-and-herb register over a creamy, saline frame.
Pairs with: Iberian ham, Grilled tuna with herbs, Salmorejo
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Indigenous-trio Brut Nature Corpinnat, the most approachable in the Recaredo range. Green apple, pear and chamomile aromatics with creamy lees from 47 months on lees, hand-disgorged. Biodynamic, organic and vegan.
Pairs with: Pa amb tomaquet with anchovy, Grilled white fish, Iberian ham
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Xarel-lo-led indigenous-trio Brut Nature Corpinnat, the entry-tier into Recaredo's biodynamic estate range. 36 months on lees on a saline, herb-driven frame. Demeter-certified, vegan, hand-disgorged.
Pairs with: Pa amb tomaquet, Grilled prawns, Suquet de peix
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Xarel-lo-Macabeo Gran Reserva Brut aged 50-plus months on lees, the brand's classic since 1951. Candied fruit and blossom on the nose; fine lees, dry nuts and wild herbs on the palate. Demeter-certified biodynamic.
Pairs with: Iberian ham, Bacalla a la llauna, Aged Manchego
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Xarel-lo-Macabeo Brut Corpinnat aged 110 months on lees and sealed with natural cork during the tirage. Candied fruit, butter and toast over fine lees, dry nuts and wild herbs.
Pairs with: Aged Iberian ham, Roast partridge with red-fruit jus, Wild mushroom risotto with truffle
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Single-disgorgement library release with over 180 months on lees, demonstrating Xarel-lo-Macabeo's exceptional long-ageing potential. Honeyed nuts, tarte tatin and white truffle aromatics over saline minerality.
Pairs with: Aged Iberian Bellota ham 5J, Truffled risotto, Aged Comte 36 months
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Indigenous-trio Gran Reserva Brut Nature aged over 80 months on lees with natural-cork tirage closure, sourced from the Font de Jui biodynamic estate. Complex stone-fruit, blossom and lees-toast register; hand-disgorged.
Pairs with: Grilled prawns, Iberian ham, Aged Manchego
Dry · Medium-bodied · Low tannin · High acidity · Elegant
100 percent Pinot Noir Brut Nature rose Corpinnat from the Demeter-certified Gramona estate. Wild strawberry, raspberry and rose petal aromatics over saline minerality and 36-plus months on lees.
Pairs with: Iberian ham, Grilled tuna with herbs, Salmorejo with serrano
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Indigenous-trio Gran Reserva Brut Nature aged 36-plus months on lees from organic grapes. Ripe white fruit, Ercolina pear and toasted-bread aromatics; candied citrus, pineapple and honeydew with almond on the finish.
Pairs with: Iberian ham, Bacalla a la llauna, Aged Manchego
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Single-vineyard 100 percent Xarel-lo Cava de Paraje Calificado from a 7-hectare plot planted 1972 on calcareous soils. 108 months on lees; wild-herb, almond and saline minerality on a long elegant frame.
Pairs with: Suquet de peix, Aged Iberian ham 5J, Truffled risotto
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Chardonnay-indigenous Brut Nature aged 60-plus months on lees; the brand's modern Gran Reserva-tier Corpinnat. White peach, lemon curd and toasted-brioche aromatics with creamy lees and herb finish.
Pairs with: Grilled langoustines, Roast chicken with herbs, Iberian ham
Dry · Medium-bodied · Low tannin · High acidity · Elegant
100 percent Chardonnay vintage Brut Nature aged 30 months on lees. White peach, lemon curd and biscuit on a refined Chardonnay frame; one of the early Spanish Blanc de Blancs sparklings.
Pairs with: Sea bass crudo, Grilled langoustines, Aged Comte
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Indigenous-trio Brut Nature aged 18 months on lees, the entry-tier organic Corpinnat from Juve i Camps. Crisp green apple, citrus blossom and almond on a refreshing palate with fine creamy mousse.
Pairs with: Pa amb tomaquet, Patatas bravas, Sushi
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Blend of indigenous Montonega (a regional heritage white) with Xarel-lo and Macabeu, aged minimum 60 months on lees. Ripe white fruit, honey and brioche over dried pineapple, butterscotch and chalky minerality.
Pairs with: Iberian ham, Aged Manchego, Roast partridge with red-fruit jus
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Pinot Noir-Monastrell-Garnacha rose Corpinnat aged 24 months on lees. Complex wild-berry, fresh-grass and toasty aromatics with sour cherry and candied lemon on a precise, brioche-and-acidity frame.
Pairs with: Iberian ham, Grilled tuna with herbs, Roast duck breast
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Indigenous-trio Gran Reserva Brut Nature aged 42 months on lees. Ripe apple, lemon and toasted bread aromatics with dried-fruit lees depth from the Heretat Can Llopart de Subirats organic estate.
Pairs with: Iberian ham, Grilled white fish, Aged Manchego
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Xarel-lo-led indigenous trio Brut Nature aged 84 months on lees. Honeyed nuts, blossom and wild-herb aromatics over saline minerality from the organic Heretat Can Llopart estate.
Pairs with: Aged Iberian ham, Truffled risotto, Aged Idiazabal
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Indigenous-trio Brut Nature Reserva from the 70-hectare Finca Nadal de la Boadella organic estate, aged 30 months on lees. White blossom, lemon zest and fresh almond on a saline frame.
Pairs with: Iberian ham, Pa amb tomaquet, Grilled white fish
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Xarel-lo-led Brut Nature Corpinnat aged 60 months on lees from biodynamic-trial vineyards at Finca Nadal de la Boadella. Wild herb, stone fruit and honeyed almond over saline minerality.
Pairs with: Aged Iberian ham, Suquet de peix, Aged Manchego
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Indigenous-trio Gran Reserva Brut Nature aged 42 months on lees from the 70-hectare Finca Nadal de la Boadella organic estate. Ripe apple, lemon and toasted bread over dried-fruit lees depth.
Pairs with: Iberian ham, Bacalla a la llauna, Aged Manchego
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Xarel-lo-led indigenous trio Brut Nature aged minimum 90 months on lees from 40 plots in the Bitlles valley. Very complex aromas with fresh fennel and thyme on a background of ripe fruit and toasty notes; dense, structured palate.
Pairs with: Iberian ham, Suquet de peix, Aged Idiazabal
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Sabate i Coca's Castellroig multi-terroir Brut Nature Reserva. 30 months on lees; green apple with herbal lemon-thyme and sage aromatics, ripe oranges and lime peel; medium-bodied with fine bubbles.
Pairs with: Pa amb tomaquet, Patatas bravas, Grilled white fish
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Xarel-lo-led indigenous trio Brut Nature Corpinnat aged over 72 months on lees from the Can Marti estate organic vineyards. Freshly baked brioche, bread dough and toasted bread with red apple and melon.
Pairs with: Iberian ham, Aged Manchego, Grilled langoustines
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Indigenous-trio Brut Nature Gran Reserva Corpinnat aged over 48 months on lees with annual bottle agitation. Fresh flowers, honey flower and rosemary aromatics with fine briocherie and subtle toasted notes.
Pairs with: Grilled prawns, Roast chicken with rosemary, Iberian ham
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Indigenous-trio Brut Nature aged 24 months on lees from the organic Can Marti estate. Green apple, lemon zest and white blossom with fresh almond; the brand's everyday Corpinnat.
Pairs with: Pa amb tomaquet, Patatas bravas, Grilled white fish
Dry · Medium-bodied · Low tannin · High acidity · Elegant
The iconic amphora-shaped bottle (designed by founder Agusti Torello) holds an indigenous-trio Brut Nature aged 60 to 84 months on lees, released only in exceptional vintages. Dried fruit, honeyed almond and lees toast over saline minerality.
Pairs with: Aged Iberian ham 5J, Truffled risotto, Suquet de peix
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Indigenous-trio Brut Nature Reserva with partial barrel fermentation in French oak barriques. 36 months on lees; yellow apple, toasted brioche, vanilla and fresh almond on a creamy palate.
Pairs with: Iberian ham, Roast chicken with vanilla butter, Aged Manchego
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Indigenous-trio Brut Nature fermented at the lower 3.75 atmospheres (vs Cava's standard 5 atm), giving a softer, gentler mousse. 42 months on lees; white blossom, lemon zest and fresh almond.
Pairs with: Suquet de peix, Grilled langoustines, Aged Manchego
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Xarel-lo-led indigenous trio Brut Nature Corpinnat from dry-farmed organic vineyards at the historic Monastery of Sant Sebastia dels Gorgs. 30 months on lees; green apple, fennel and wild-herb register.
Pairs with: Pa amb tomaquet, Grilled white fish, Iberian ham
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Sumoll-Pinot Noir rose Brut Nature Corpinnat from dry-farmed organic vineyards. 24 months on lees; wild strawberry and rose petal with Mediterranean herb register and saline minerality.
Pairs with: Iberian ham, Grilled tuna with herbs, Salmorejo
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Xarel-lo-Macabeo Brut Nature aged 18 months on lees, the entry-tier into AT Roca's Corpinnat range. Crisp white blossom, citrus zest and green apple on a refreshing palate.
Pairs with: Pa amb tomaquet, Patatas bravas, Grilled prawns
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Indigenous-trio Brut Nature Corpinnat aged 36 months on lees from the family's 7-hectare CCPAE-certified organic vineyards at El Pago, Subirats. Named for Xavi and Cristina Bernet's first daughter.
Pairs with: Pa amb tomaquet, Iberian ham, Grilled white fish
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Single-vineyard 100 percent Xarel-lo Brut Nature Corpinnat from old-vine plots on the El Pago hillside. 48 months on lees; wild herb, stone fruit and honeyed almond over saline minerality.
Pairs with: Aged Iberian ham, Suquet de peix, Wild mushroom risotto
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Indigenous-trio Brut Nature Corpinnat from CCPAE-certified organic vineyards at the 14th-century Can Rossell de la Llena farmhouse in Gelida. 30 months on lees; green apple, lemon zest and fresh almond.
Pairs with: Pa amb tomaquet, Iberian ham, Grilled white fish
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Indigenous-trio Extra Brut Corpinnat (under 6 g/L sugar) aged 24 months on lees from CCPAE-certified organic vineyards. Crisp white blossom, lemon and green apple with fresh almond on a clean palate.
Pairs with: Pa amb tomaquet, Patatas bravas, Grilled prawns
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Indigenous-trio plus Monastrell rose under the Raventos family's private Conca del Riu Anoia appellation. 18 months on lees; mandarin, blood orange and white-raspberry register with biscotti hint and citrus finish.
Pairs with: Iberian ham, Salmon tartare with citrus, Salmorejo with serrano
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Indigenous-trio Blanc de Blancs Brut Nature under Conca del Riu Anoia. 18 months on lees from the 90-hectare Demeter-certified biodynamic estate; white blossom, lemon zest and fresh almond.
Pairs with: Pa amb tomaquet with anchovy, Suquet de peix, Grilled white fish
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Single-vineyard heritage-grape Brut Nature under Conca del Riu Anoia using indigenous Xarel-lo Vermell, Bastard Negre and Sumoll. 42 months on lees; wild herb, stone fruit and smoky lees from Demeter-certified biodynamic estate.
Pairs with: Aged Iberian ham, Suquet de peix, Wild mushroom risotto
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Indigenous-trio Brut Nature Gran Reserva under Conca del Riu Anoia, aged 84-plus months on lees from Demeter-certified biodynamic estate. The brand's long-aged flagship; honeyed nuts, candied citrus and wild herb.
Pairs with: Aged Iberian ham 5J, Truffled risotto, Suquet de peix
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Single-vineyard 100 percent Cabernet Sauvignon from the 29-hectare Mas La Plana plot at Finca El Maset planted in the early 1970s. Bordeaux-style barrique ageing on Penedes limestone.
Pairs with: Costella de xai a la brasa, Aged Manchego, Pa amb tomaquet with cured Iberian ham
Dry · Full-bodied · Firm tannin · Medium acidity · Elegant
Bordeaux-style blend of Cabernet Sauvignon, Merlot and Cabernet Franc from the Finca Les Arnes parcel on Silurian slate soils. Long ageing in French oak.
Pairs with: Roast duck breast with cherry reduction, Aged ribeye, Truffled risotto
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Single-vineyard Sauvignon Blanc from the Alts d'Ancosa subzone at 550 metres on chalky clay. Partial oak ageing gives texture without dampening aromatic lift.
Pairs with: Esqueixada salt cod salad, Goat cheese ensalada, Grilled white fish with herbs
Dry · Full-bodied · Firm tannin · Medium acidity · Savoury
Cabernet Sauvignon and Tempranillo blend aged long in oak. Penedes everyday reference Reserva. Dark fruit, cedar and savoury herb.
Pairs with: Roast lamb with herbs, Beef bourguignon, Aged Manchego
Off Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Riesling from Familia Torres planted in cool-climate Penedes high parcels. Off-dry, aromatic, with citrus and white-peach lift.
Pairs with: Spicy Thai curry, Roast pork loin, Vietnamese summer rolls
Dry · Medium-bodied · Medium tannin · Medium acidity · Savoury
Tempranillo-Garnacha-Moneu blend at Castell de la Bleda, reintroducing the ancestral Penedes red grape Moneu. Fresh, mid-weight Catalan red.
Pairs with: Botifarra amb mongetes, Roast chicken with thyme, Wood-fired vegetable escalivada
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
First single-variety Cabernet Sauvignon labelled and bottled in Spain. Single-vineyard from the 1963-planted Vinya La Scala plot at Chateau Leon in Torrelavit.
Pairs with: Aged ribeye steak, Catalan estofat de bou, Aged Pyrenees cheese
Dry · Medium-bodied · Medium tannin · High acidity · Elegant
Single-vineyard Cabernet Franc from the Vinya Le Havre plot at Torrelavit, an unusual mono-varietal Cab Franc for Penedes.
Pairs with: Duck magret with cherry, Roast quail, Mushroom risotto
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Single-vineyard Chardonnay from the Vinya Gigi plot, fermented and aged in French oak. Burgundy-influenced Penedes white.
Pairs with: Catalan rossejat de fideos, Roast chicken with lemon, Mushroom risotto
Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing
Petit Verdot-Merlot blend from the 3055 range, named for Jean Leon's New York taxi-driver licence number. Younger style, less oak.
Pairs with: Burger with aged cheese, Wood-fired pizza, Charcuterie board
Dry · Medium-bodied · Firm tannin · High acidity · Savoury
Estate Bordeaux-style red from fossil-rich Massis del Garraf limestone. Garrigue-herb and graphite-mineral expression of the terroir.
Pairs with: Conill amb caracols, Grilled lamb chops, Aged Garrotxa cheese
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Single-plot Xarel-lo from old vines on Massis del Garraf limestone. Saline, herbal, structured Penedes white.
Pairs with: Esqueixada salt cod salad, Grilled cuttlefish, Aged Manchego
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Single-plot Merlot from fossil-rich Cretaceous limestone at Massis del Garraf. The estate's serious red ageable wine.
Pairs with: Iberian pork secreto, Braised veal cheeks, Roast duck breast with cherry
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Rare-grape Penedes white from the Italian Incrocio Manzoni cross (Riesling x Pinot Bianco). Single-plot on Garraf limestone.
Pairs with: Grilled langoustines, Risotto alla Milanese, Sea bass crudo
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Single-plot Chenin Blanc from Can Rafols dels Caus, an unusual variety for Penedes. Loire-influenced styling with full barrique ageing.
Pairs with: Aged Comte cheese, Poached salmon with herbs, Roast pork with quince
Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing
Biodynamic everyday Penedes red from Pares Balta. Garnacha-Cabernet blend with fresh red-fruit profile.
Pairs with: Catalan butifarra grilled, Pa amb tomaquet with charcuterie, Wood-fired pizza
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Single-plot Xarel-lo from chalky limestone (calcari = limestone in Catalan). Biodynamic, vegan, mineral-driven Penedes white.
Pairs with: Esqueixada salt cod salad, Grilled white fish with herbs, Oysters
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Mono-varietal Parellada from biodynamic high-altitude plots. Fresh, light, citrus-driven Penedes white.
Pairs with: Light tapas, Grilled prawns, Goat cheese ensalada
Dry · Full-bodied · Firm tannin · Medium acidity · Elegant
Single-vineyard Merlot-led Bordeaux blend from Pares Balta. Named for co-winemaker Maria Elena Jimenez.
Pairs with: Iberian pork secreto, Catalan estofat de bou, Aged Manchego
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Top-tier single-plot old-vines Xarel-lo from biodynamic Pares Balta. Barrique-aged Penedes white reference.
Pairs with: Catalan rossejat de fideos, Grilled langoustines, Aged Mahon cheese
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Single-variety oak-aged Xarel-lo from organic-pioneer Albet i Noya. Among the earliest serious mono-varietal Xarel-lo whites.
Pairs with: Esqueixada salt cod salad, Grilled cuttlefish, Aged Manchego
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Organic blend of Xarel-lo, Chardonnay and Sauvignon Blanc from Albet i Noya. Approachable Penedes white reference.
Pairs with: Grilled prawns, Goat cheese ensalada, Catalan tapas array
Dry · Medium-bodied · Medium tannin · High acidity · Elegant
Organic single-variety Pinot Noir from Albet i Noya. Cool-climate Penedes red expression.
Pairs with: Roast duck breast, Mushroom risotto, Catalan canelons
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Organic traditional-method sparkling from Albet i Noya under the Classic Penedes category. Fresh, easy, casual Catalan fizz.
Pairs with: Catalan tapas array, Fresh oysters, Pa amb tomaquet with anchovies
Dry · Medium-bodied · Low tannin · High acidity · Funky
Natural skin-contact Xarel-lo from biodynamic Loxarel. No added sulphites. Orange wine reference in Penedes.
Pairs with: Aged sheep cheese, Catalan escudella, Spice-rubbed pork
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Amphora-fermented Xarel-lo from biodynamic Loxarel. Texture-driven Penedes white pioneer.
Pairs with: Grilled langoustines, Catalan rossejat de fideos, Aged Mahon cheese
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Biodynamic Brut Nature traditional-method sparkling from Loxarel. Classic Penedes category.
Pairs with: Fresh oysters, Iberian ham, Seafood paella
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Single-vineyard Xarel-lo from Mont-Rubi's high-altitude Font-Rubi plots (500-800 metres). Ageable Penedes white.
Pairs with: Esqueixada salt cod salad, Grilled white fish with herbs, Aged Manchego
Dry · Medium-bodied · Firm tannin · High acidity · Rustic
Mono-varietal Sumoll from Heretat Mont-Rubi, the cellar that revived the indigenous Penedes red. High-altitude single-vineyard.
Pairs with: Catalan canelons, Grilled lamb chops, Aged Garrotxa cheese
Dry · Full-bodied · Firm tannin · High acidity · Rustic
Garnacha-Sumoll-Carinyena blend from Mont-Rubi's high-altitude Font-Rubi vineyards. Mediterranean herb-driven Penedes red.
Pairs with: Roast lamb with rosemary, Catalan butifarra grilled, Charcuterie of fuet
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Chardonnay-Xarel-lo blend from organic Mas Comtal. Approachable everyday Penedes white reference.
Pairs with: Light tapas array, Grilled prawns, Seafood paella
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Single-vineyard barrique-aged Xarel-lo from organic Mas Comtal. Serious ageable Penedes white.
Pairs with: Catalan rossejat de fideos, Grilled langoustines, Aged Mahon cheese
Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing
Merlot-Cabernet Franc blend from organic Mas Comtal. Mid-weight Penedes red for everyday drinking.
Pairs with: Catalan canelons, Roast chicken with thyme, Aged Manchego
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Mono-varietal organic Xarel-lo from the Mas Candi grower partnership. Fresh, mineral, terroir-driven.
Pairs with: Esqueixada salt cod salad, Grilled prawns, Catalan calcots with romesco
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Corpinnat Brut Nature from organic Mas Candi. Indigenous-trio traditional-method sparkling.
Pairs with: Fresh oysters, Iberian ham, Catalan tapas array
Dry · Medium-bodied · Firm tannin · High acidity · Rustic
Mono-varietal Sumoll from organic Mas Candi. Part of the grower partnership's indigenous-grape revival range.
Pairs with: Catalan canelons, Grilled lamb chops, Aged Garrotxa cheese
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Cab Franc-led blend from organic Pardas in the Bitlles river valley. Wild boar print labels (Sus Scrofa) reflect the Mediterranean forest reserve at the estate.
Pairs with: Catalan canelons, Roast wild boar, Aged Garrotxa cheese
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Single-vineyard mono-varietal Cabernet Franc from Pardas. Long ageing, structured, built for the cellar.
Pairs with: Aged ribeye steak, Braised lamb shoulder, Aged Manchego
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Mono-varietal Xarel-lo from organic Pardas in the Bitlles valley. Mineral, saline, structured Penedes white.
Pairs with: Catalan rossejat de fideos, Grilled cuttlefish, Aged Manchego
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Corpinnat Brut Nature from the historic Can Feixes estate at the Penedes-Anoia border. Extreme continental climate.
Pairs with: Fresh oysters, Iberian ham, Catalan tapas array
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Indigenous-trio plus Malvasia de Sitges blend from organic Can Feixes. Continental-climate Penedes white reference.
Pairs with: Light tapas array, Grilled prawns, Seafood paella
Dry · Medium-bodied · Medium tannin · Medium acidity · Savoury
Tempranillo-Cab-Merlot blend from organic Can Feixes. Continental-climate Penedes red reference.
Pairs with: Roast lamb with herbs, Catalan butifarra grilled, Aged Manchego
Dry · Medium-bodied · Low tannin · High acidity · Festive
Single-vineyard Cava de Paraje Calificado from organic Vins el Cep at Can Llopart Alzines. Long-lees luxury Cava expression.
Pairs with: Fresh oysters, Iberian ham, Sea bass crudo
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Brut Nature Cava from organic Vins el Cep. Indigenous-trio plus Chardonnay traditional-method sparkling.
Pairs with: Catalan tapas array, Fresh oysters, Pa amb tomaquet with anchovies
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Aromatic blend from organic Sumarroca. Xarel-lo backbone with Muscat and Gewurztraminer floral lift.
Pairs with: Spicy Thai curry, Goat cheese ensalada, Vietnamese summer rolls
Dry · Medium-bodied · Low tannin · High acidity · Festive
Long-lees Gran Reserva Cava from organic Sumarroca, named for co-founder Nuria Claverol. Indigenous-trio plus Chardonnay.
Pairs with: Fresh oysters, Iberian ham, Sea bass crudo
Dry · Medium-bodied · Low tannin · High acidity · Festive
Single-vineyard Cava de Paraje Calificado from organic Sumarroca. Approved in the March 2026 expansion of the category.
Pairs with: Fresh oysters, Iberian ham, Roast langoustines
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Barrique-fermented Chardonnay from sustainable-viticulture Naveran. Burgundy-influenced Penedes white.
Pairs with: Catalan rossejat de fideos, Roast chicken with lemon, Mushroom risotto
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Mono-varietal Viognier from Naveran, unusual for Penedes. Rhone-influenced barrique-aged white.
Pairs with: Roast duck with apricot, Thai chicken curry, Mushroom risotto
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Chardonnay-Pinot Noir Cava from Naveran. Burgundy-influenced traditional-method sparkling.
Pairs with: Fresh oysters, Catalan tapas array, Smoked salmon canapes
Dry · Medium-bodied · Low tannin · High acidity · Festive
Long-lees Gran Reserva Cava from organic Avinyo at Can Fontanals. Indigenous-trio brut nature.
Pairs with: Fresh oysters, Iberian ham, Catalan tapas array
Off Dry · Light-bodied · Low tannin · High acidity · Fruity
Ancestral-method Muscat from organic Avinyo. Cleaner Moscato d'Asti-style Penedes sparkler.
Pairs with: Fresh fruit dessert, Catalan crema catalana, Spicy Thai noodles
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Pinot Noir rose Cava from organic Avinyo. Fresh, red-fruited, fine-bubble Catalan sparkler.
Pairs with: Catalan tapas array, Fresh strawberries with cream, Smoked salmon canapes
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Brut Reserva Cava from organic Cusco Berga in Les Gunyoles. Indigenous-trio traditional-method sparkling.
Pairs with: Catalan tapas array, Fresh oysters, Pa amb tomaquet with anchovies
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Mono-varietal Xarel-lo from organic Cusco Berga. Fresh, saline, mineral-driven Penedes white.
Pairs with: Esqueixada salt cod salad, Grilled prawns, Wood-fired vegetable escalivada
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Brut Nature Cava from organic Parato at El Pla del Penedes. Indigenous-trio traditional-method sparkling.
Pairs with: Catalan tapas array, Fresh oysters, Pa amb tomaquet with anchovies
Dry · Medium-bodied · Low tannin · High acidity · Festive
Mono-varietal Pinot Noir Cava from organic Parato. Blanc de Noirs style traditional-method sparkling.
Pairs with: Fresh oysters, Iberian ham, Smoked salmon canapes
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Indigenous-trio blend from organic Parato. Casual Penedes white reference.
Pairs with: Light tapas array, Grilled prawns, Seafood paella
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Brut Nature Reserva Cava from organic Bolet. Indigenous-trio traditional-method sparkling from the 1619 family farmhouse.
Pairs with: Catalan tapas array, Fresh oysters, Iberian ham
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Mono-varietal Xarel-lo from organic Bolet at Castellvi de la Marca. Fresh, mineral-driven Penedes white.
Pairs with: Esqueixada salt cod salad, Grilled prawns, Calcots with romesco
Dry · Medium-bodied · Low tannin · High acidity · Festive
Long-lees Gran Reserva Cava from organic Bolet. Indigenous-trio plus Chardonnay traditional-method sparkling.
Pairs with: Fresh oysters, Iberian ham, Catalan tapas array
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Brut Nature Cava from Caves Mascaro in Vilafranca del Penedes. Indigenous-trio sparkling from the modernist Casa Galtes building.
Pairs with: Catalan tapas array, Fresh oysters, Pa amb tomaquet with anchovies
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Mono-varietal Pinot Noir rose Cava from Caves Mascaro. Fresh red-fruited Catalan sparkler.
Pairs with: Catalan tapas array, Fresh strawberries with cream, Iberian ham
Dry · Medium-bodied · Medium tannin · Medium acidity · Savoury
Tempranillo-Cabernet-Garnacha Reserva from organic Pinord. Catalan everyday red reference.
Pairs with: Roast lamb with herbs, Catalan butifarra grilled, Aged Manchego
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Mono-varietal Xarel-lo from organic Pinord. Fresh, saline-driven Penedes white.
Pairs with: Esqueixada salt cod salad, Grilled prawns, Wood-fired vegetable escalivada
Dry · Medium-bodied · Medium tannin · High acidity · Elegant
Biodynamic Pinot Noir from Mas Muntanyans, the modern Pinord estate cellar with experimental vessels.
Pairs with: Roast duck breast, Mushroom risotto, Catalan canelons
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Indigenous-trio blend from Baix Penedes pioneer Jane Ventura at El Vendrell. Sea-influenced fresh Penedes white.
Pairs with: Esqueixada salt cod salad, Grilled prawns, Seafood paella
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Mono-varietal Garnacha rose Cava from Jane Ventura. Pioneer of Garnacha-based rose Cava in Baix Penedes.
Pairs with: Catalan tapas array, Fresh strawberries with cream, Iberian ham
Dry · Medium-bodied · Medium tannin · Medium acidity · Savoury
Single-estate Cab-Merlot-Sumoll blend from the Mas Vilella hill plot of Jane Ventura.
Pairs with: Catalan canelons, Roast lamb with herbs, Aged Manchego
Peak wine-travel season in Penedes is spring through autumn, with harvest the standout window.
classified-growth and grand-cru estates require booking days to weeks ahead; smaller family domaines often take walk-ins midweek.
most estates open 10:00 to 17:00 by appointment, often closed Sunday and Monday.
tipping is not expected at tastings; buying a bottle from the cellar door is the customary thank-you.
Ask the next local you meet what they would order. Penedes rewards trust.