Macabeo in Penedes

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Elegant

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Savoury

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.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Festive

Pioneer Chardonnay-led Cava with delicate tropical and citrus aromatics, soft creamy mousse and a refreshing lemon-cream finish at an everyday price point.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Festive

Brut Nature Cava from organic Parato at El Pla del Penedes. Indigenous-trio traditional-method sparkling.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Savoury

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Refreshing

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Refreshing

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.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Festive

Brut Nature Reserva Cava from organic Bolet. Indigenous-trio traditional-method sparkling from the 1619 family farmhouse.

Dry · Medium-bodied · Low tannin · High acidity · Festive · Elegant

Long-lees Gran Reserva Cava from organic Bolet. Indigenous-trio plus Chardonnay traditional-method sparkling.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Elegant

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Savoury

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.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Festive

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.

Dry · Medium-bodied · Low tannin · High acidity · Refreshing · Easygoing

Indigenous-trio plus Malvasia de Sitges blend from organic Can Feixes. Continental-climate Penedes white reference.

Off Dry · Light-bodied · Low tannin · Medium acidity · Festive · Fruity

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.

Dry · Medium-bodied · Low tannin · High acidity · Refreshing · Elegant

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Contemplative

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.

Dry · Medium-bodied · Low tannin · High acidity · Festive · Elegant

Single-vineyard Cava de Paraje Calificado from organic Vins el Cep at Can Llopart Alzines. Long-lees luxury Cava expression.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Contemplative

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.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Festive

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Contemplative

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.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Festive

Brut Reserva Cava from organic Cusco Berga in Les Gunyoles. Indigenous-trio traditional-method sparkling.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Elegant

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Savoury

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Romantic

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.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Festive

Biodynamic Brut Nature traditional-method sparkling from Loxarel. Classic Penedes category.

Dry · Medium-bodied · Low tannin · High acidity · Refreshing · Easygoing

Indigenous-trio blend from organic Parato. Casual Penedes white reference.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Festive

Chardonnay-led premium Cava blend with Macabeo, Parellada and Pinot Noir. Wild raspberry and citrus aromatics with nutty autolytic depth from extended lees ageing; balanced and round at a fair premium price.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Contemplative

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Savoury

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.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Elegant

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Contemplative

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.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Elegant

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Festive

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Savoury

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Savoury

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Contemplative

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.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Festive

Corpinnat Brut Nature from the historic Can Feixes estate at the Penedes-Anoia border. Extreme continental climate.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Savoury

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Festive

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Festive

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Contemplative

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Savoury

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.

Dry · Medium-bodied · Low tannin · High acidity · Festive · Elegant

Long-lees Gran Reserva Cava from organic Avinyo at Can Fontanals. Indigenous-trio brut nature.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Elegant

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Savoury

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.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Festive

Corpinnat Brut Nature from organic Mas Candi. Indigenous-trio traditional-method sparkling.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Savoury

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Contemplative

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.

Dry · Medium-bodied · Low tannin · High acidity · Refreshing · Savoury

Indigenous-trio blend from Baix Penedes pioneer Jane Ventura at El Vendrell. Sea-influenced fresh Penedes white.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Elegant

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.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Festive

Brut Nature Cava from organic Vins el Cep. Indigenous-trio plus Chardonnay traditional-method sparkling.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Festive

Brut Nature Cava from Caves Mascaro in Vilafranca del Penedes. Indigenous-trio sparkling from the modernist Casa Galtes building.

Dry · Medium-bodied · Low tannin · High acidity · Festive · Elegant

Long-lees Gran Reserva Cava from organic Sumarroca, named for co-founder Nuria Claverol. Indigenous-trio plus Chardonnay.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Festive

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Contemplative

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.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Festive

Organic traditional-method sparkling from Albet i Noya under the Classic Penedes category. Fresh, easy, casual Catalan fizz.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Savoury

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.

Dry · Medium-bodied · Low tannin · High acidity · Refreshing · Elegant

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Contemplative

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Festive

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Contemplative

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Festive

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Savoury

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.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Festive

Indigenous-trio Brut Reserva aged 18 months on lees. Crisp green apple, citrus and biscuit on a refreshing palate with fine creamy mousse.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Savoury

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Refreshing

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Savoury

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.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Elegant

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Festive

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.

Dry · Medium-bodied · Low tannin · High acidity · Refreshing · Elegant

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.

Dry · Light-bodied · Low tannin · High acidity · Refreshing · Elegant

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.

Dry · Medium-bodied · Low tannin · High acidity · Elegant · Contemplative

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.