Savoury in Penedes

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

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

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 · Funky · Savoury

Natural skin-contact Xarel-lo from biodynamic Loxarel. No added sulphites. Orange wine reference in Penedes.

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 · 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 · 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 · Refreshing · Savoury

Mono-varietal Xarel-lo from organic Bolet at Castellvi de la Marca. Fresh, mineral-driven Penedes white.

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 · Refreshing · Savoury

Single-plot Xarel-lo from chalky limestone (calcari = limestone in Catalan). Biodynamic, vegan, mineral-driven Penedes white.

Dry · Medium-bodied · Medium tannin · Medium acidity · Savoury · Rustic

Tempranillo-Cab-Merlot blend from organic Can Feixes. Continental-climate Penedes red reference.

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 · 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 · Medium tannin · Medium acidity · Savoury · Rustic

Tempranillo-Garnacha-Moneu blend at Castell de la Bleda, reintroducing the ancestral Penedes red grape Moneu. Fresh, mid-weight Catalan red.

Dry · Medium-bodied · Medium tannin · Medium acidity · Savoury · Rustic

Tempranillo-Cabernet-Garnacha Reserva from organic Pinord. Catalan everyday red reference.

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

Mono-varietal Xarel-lo from organic Cusco Berga. Fresh, saline, mineral-driven Penedes white.

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 · Refreshing · Savoury

Mono-varietal organic Xarel-lo from the Mas Candi grower partnership. Fresh, mineral, terroir-driven.

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 · 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 · Medium-bodied · Firm tannin · High acidity · Rustic · Savoury

Mono-varietal Sumoll from Heretat Mont-Rubi, the cellar that revived the indigenous Penedes red. High-altitude single-vineyard.

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 · 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 · 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 · 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-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 · 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 · Refreshing · Savoury

Indigenous-trio blend from Baix Penedes pioneer Jane Ventura at El Vendrell. Sea-influenced fresh 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 · Medium-bodied · Firm tannin · High acidity · Rustic · Savoury

Mono-varietal Sumoll from organic Mas Candi. Part of the grower partnership's indigenous-grape revival range.

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 · 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 · Refreshing · Savoury

Mono-varietal Xarel-lo from organic Pinord. Fresh, saline-driven Penedes white.

Dry · Full-bodied · Firm tannin · High acidity · Rustic · Savoury

Garnacha-Sumoll-Carinyena blend from Mont-Rubi's high-altitude Font-Rubi vineyards. Mediterranean herb-driven Penedes red.

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 · Savoury · Elegant

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

Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing · Savoury

Merlot-Cabernet Franc blend from organic Mas Comtal. Mid-weight Penedes red for everyday drinking.

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 · 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 · 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 · 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 · 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 · Medium tannin · High acidity · Rustic · Savoury

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.

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 · 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 · 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.