Pale yellow with golden highlights. Aroma with good intensity, ripe white fruit such us apple and peach. Aniseed, fennel notes. Reminiscences of patisserie, yeast and dry flowers notes. Dried nuts. One experiences the work of more than five years of.

Ecología, naturalidad y transparencia son la esencia de Alta Alella Mirgin Gran Reserva, una expresión de frescor marino con más de 30 meses de crianza. La actualización del método tradicional con el corte clásico catalán. Fruta y estructura, todo con delicadeza.

In a region dominated by massive producers buying grapes from hundreds of growers, Pere is a very small domain focused on estate-bottling. He organically farms 5 hectares (organic since 2007 and currently being certified) of vines in Sant Sadurní d’Anoia and works with only the traditional varieties of Xarello, Macabeo, and Parellada. All work is done by hand and the vines are nearly 30 years on average. In the cellar, Pere is constantly striving to learn, tweak, and improve the quality of his wines. Pale strawberry in color with fine, persistent bubbles. Strawberries, orange zest, and rose petals on the nose. The palate is dry with a hint of juicy, red berry spice. Citrus driven finish with refreshing acidity.

Light bodied, dry, and slightly effervescent. Crisp green apple and citrus fruit make this a fantastic summer wine. Avinyó Petillant is a vi d’agulla, the Catalan term for a prickly wine bottled with a little natural effervescence retained from the winemaking process. In other words, pet nat. This vibrant and refreshing wine is the traditional summertime quaffer of the Penedès region of Catalonia, and it’s perfect for drinking out of a porrón. Petillant is made with a blend of two organically-farmed, estate vineyards.

Parellada at its best, from high-altitude, gravelly mountain soils. Family estate in extreme north-west of Alt Penedes 400 meters (1,300 feet) altitude on slopes separating comarcas of Penedès and Anoia. Tart, crisp, great for the summer.

A stunning example of Spanish cava. Aromas of stone fruit, fresh citrus (orange/tangerine)melon and white flowers, the palate reveals a fine bead of sparkle, a creamy texture, baking spice and roasted nuts. Perfect with aperitifs, shellfish, Iberian ham.

Talk about a bargain bubbly. Dibon has quickly become one our top selling cava and it doesn't hurt that famed restaurant Chez Panisse once featured this as the house Cava. Crisp and refreshing with tart citrus layered over a baked apple note. Just a touch of yeasty dough to add complexity—and at such a good value, get a couple bottles!

Launched by Miguel A. Torres in the early 1980s, the aim is to discover grape varieties that survived the phylloxera plague that devastated European vineyards in the late 19th century. Today, the fifth generation of the Torres family are firm proponents of this project, with the ambition of making unique, exciting wines based on forgotten varieties. They are little winemaking gems that also stand out for their resistance to drought and high temperatures, making them particularly interesting in light of the new climate scenario. Of the more than 50 varieties recovered so far, six have caught our attention. One of these is Forcada, a very aromatic white variety with marked acidity, which we use to make this single variety wine in very limited production.

The youngest and most approachable of the sparkling wines from Mestres, the Coquet Gran Reserva Brut Nature mixes grapes from their own vineyards with purchased ones but is produced with the same care as the rest of the range—fermented and kept in stainless steel, but with a shorter aging with the lees in bottle, 42 months in this case, also closed with natural cork. It still has a mixture of fruit and flowers with spice and yeast notes and a lively palate with abundant bubbles, fresh and with nice balance, finishing dry.