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Tasting note
- Colour & appearance
- Hazy lemon yellow, crowned with a fine, lively mousse – a sight that promises freshness even before the first sip.
- Nose
- A bouquet reminiscent of a summer’s day in the garden: citrus fruits and apricot meet lemon balm and ginger, accompanied by herbal notes of mint and nettle. Carefree, bright and inviting.
- Palate
- Taut, cool and supremely refreshing. Citrus and green apple set the tone, whilst a salty note lends depth and drive. Dry yet never austere – a sparkling wine with character that remains utterly unpretentious. The bottle seems to empty itself almost effortlessly.
- Finish
- Clean, crisp and with a delicately bitter-sweet echo of citrus zest and ginger – brief enough to invite an immediate next sip.
- Terroir & origin
- The grapes hail from Alta Penedès, where the vines are rooted in calcareous soils at altitudes between 200 and 400 metres. Cool nights and the elevated site preserve the acidity that gives this wine its tension. Vins El Cep has tended these vineyard sites for decades – everything that ends up in the bottle is estate-grown, with no purchased fruit and no detours.
- Grape variety & vinification
- Xarel·lo – the quintessential Catalan variety, renowned for its structure and citrus freshness. As a Pétillant Naturel, the wine undergoes fermentation in the bottle, with no dosage and no fining. The result is a sparkling wine that makes no secret of its origins but rather displays them openly: slightly hazy, vibrant and direct.
- Food pairings
- A wine for the table, not for display. Served alongside potato and apple salad with capers, it brings both freshness and contrast. Squid balls with a citrus-parsley vinaigrette find a worthy partner in this cuvée. And with pan-fried langoustines with peach and fennel, it provides the necessary acidity to balance the sweetness of the fruit. Equally delightful on its own, well chilled.
- Special characteristics
- This is no Cava in the classical sense, but rather a Pét-Nat – unfiltered, untamed and possessing a freshness one might sooner expect in natural wine bars in Barcelona than on a shop shelf. Vins El Cep, Spain’s first biodynamic Cava producer since 2003, reveals an experimental side here without ever losing sight of traditional craftsmanship.
