Grower cava at this price!? We’re so excited about this one. Mineral with a yeasty edge. 60% Macabeu, 40% Xarello from soil with a high calcareous make-up. The vines are at least 60 years old and the wine spends two years on the lees giving it a nutty note to complement the melon notes and bright stone fruit. Native yeast, unfined, unfiltered, and low SO2.
The estate, originally founded in 1724 was purchased by the Vendrell family in 1914. The family teams up with a group of Cava producers going against the grain of mass production by growing organic grapes and giving the wine the time to age on the lees. Since they don’t support the way Cava is heading you won’t see the label "Cava" on the label.