Dry · Medium-bodied · Low tannin · High acidity · Savoury · Elegant
Amphora-fermented Xarel-lo from biodynamic Loxarel. Texture-driven Penedes white pioneer.
Cuvées
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.
A Pel Blanc
4.4
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
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 · Light-bodied · Low tannin · High acidity · Refreshing · Festive
Pinot Noir rose Cava from organic Avinyo. Fresh, red-fruited, fine-bubble Catalan sparkler.
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 · 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.
Calcari Xarel-lo
4.7
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 · 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 · 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 · 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.
Desig Xarel-lo
4.4
Dry · Medium-bodied · Low tannin · High acidity · Refreshing · Savoury
Mono-varietal organic Xarel-lo from the Mas Candi grower partnership. Fresh, mineral, terroir-driven.
EOS Brut Nature
4.4
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 · 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 · Medium tannin · Medium acidity · Savoury · Elegant
Single-estate Cab-Merlot-Sumoll blend from the Mas Vilella hill plot of Jane Ventura.
Fransola
4.7
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.
Gran Caus Red
4.7
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.
Gran Coronas
4.5
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
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 · 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 · 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 · 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 · 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
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.
Mas Candi Sumoll
4.4
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.
Mas Elena Merlot
4.6
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 · 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.
Mont-Rubi Black
4.4
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 · 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 · Festive · Elegant
Mono-varietal Pinot Noir Cava from organic Parato. Blanc de Noirs style traditional-method sparkling.
Pardas Xarel-lo
4.5
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 · Light-bodied · Low tannin · High acidity · Refreshing · Festive
Chardonnay-Pinot Noir Cava from Naveran. Burgundy-influenced traditional-method sparkling.
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 · 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 · 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.
Sus Scrofa
4.5
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 · 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 · 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 · 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.
Waltraud
4.5
Off Dry · Medium-bodied · Low tannin · High acidity · Refreshing · Fruity
Riesling from Familia Torres planted in cool-climate Penedes high parcels. Off-dry, aromatic, with citrus and white-peach lift.