Elegant in Penedes

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

Amphora-fermented Xarel-lo from biodynamic Loxarel. Texture-driven Penedes white pioneer.

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

Single-vineyard barrique-aged Xarel-lo from organic Mas Comtal. Serious ageable Penedes white.

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

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.

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

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.

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

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.

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

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.

Dry · Full-bodied · Firm tannin · High acidity · Contemplative · Elegant

Single-vineyard mono-varietal Cabernet Franc from Pardas. Long ageing, structured, built for the cellar.

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

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.

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 · Full-bodied · Firm tannin · Medium acidity · Contemplative · Elegant

Single-plot Merlot from fossil-rich Cretaceous limestone at Massis del Garraf. The estate's serious red ageable wine.

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 · Fruity

Mono-varietal Viognier from Naveran, unusual for Penedes. Rhone-influenced barrique-aged white.

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

Organic single-variety Pinot Noir from Albet i Noya. Cool-climate Penedes red 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 · 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 · 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 · Medium-bodied · Low tannin · High acidity · Elegant · Contemplative

Rare-grape Penedes white from the Italian Incrocio Manzoni cross (Riesling x Pinot Bianco). Single-plot on Garraf limestone.

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

Top-tier single-plot old-vines Xarel-lo from biodynamic Pares Balta. Barrique-aged 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 · Romantic

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.

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 · Medium-bodied · Medium tannin · Medium acidity · Savoury · Elegant

Single-estate Cab-Merlot-Sumoll blend from the Mas Vilella hill plot of Jane Ventura.

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 · Refreshing · Elegant

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.

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

Estate Bordeaux-style red from fossil-rich Massis del Garraf limestone. Garrigue-herb and graphite-mineral expression of the terroir.

Dry · Full-bodied · Firm tannin · Medium acidity · Savoury · Elegant

Cabernet Sauvignon and Tempranillo blend aged long in oak. Penedes everyday reference Reserva. Dark fruit, cedar and savoury herb.

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 · Festive

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.

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 · 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 · Festive · Elegant

Single-vineyard Cava de Paraje Calificado from organic Sumarroca. Approved in the March 2026 expansion of the category.

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

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.

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 · Elegant · Contemplative

Single-plot Chenin Blanc from Can Rafols dels Caus, an unusual variety for Penedes. Loire-influenced styling with full barrique ageing.

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

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.

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 · 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 · Elegant

Barrique-fermented Chardonnay from sustainable-viticulture Naveran. Burgundy-influenced Penedes white.

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

Single-vineyard Xarel-lo from Mont-Rubi's high-altitude Font-Rubi plots (500-800 metres). Ageable 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 · Full-bodied · Firm tannin · Medium acidity · Elegant · Savoury

Single-vineyard Merlot-led Bordeaux blend from Pares Balta. Named for co-winemaker Maria Elena Jimenez.

Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative · Elegant

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.

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

Biodynamic Pinot Noir from Mas Muntanyans, the modern Pinord estate cellar with experimental vessels.

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

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.

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

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.

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

Single-plot Xarel-lo from old vines on Massis del Garraf limestone. Saline, herbal, structured Penedes white.

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

Mono-varietal Pinot Noir Cava from organic Parato. Blanc de Noirs style traditional-method sparkling.

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

Mono-varietal Xarel-lo from organic Pardas in the Bitlles valley. Mineral, saline, structured Penedes white.

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 · Elegant · Festive

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.

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

Single-variety oak-aged Xarel-lo from organic-pioneer Albet i Noya. Among the earliest serious mono-varietal Xarel-lo whites.

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 · Full-bodied · Firm tannin · Medium acidity · Elegant · Contemplative

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.

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 · Romantic

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.

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

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.

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 · Racy acidity · Elegant · Contemplative

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.

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 · Festive

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.

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.

Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative · Elegant

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.

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

Single-vineyard Cabernet Franc from the Vinya Le Havre plot at Torrelavit, an unusual mono-varietal Cab Franc for Penedes.

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

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.

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.