Jan Vidal produces this exquisitely classic Cava from organically tended vines averaging 50 years of age, using only the classic trinity of Spanish Cava grapes. Traditional method, with zero dosage and 10-12 months of bottle age. Perfect carbonation, bright bubbles, and bone dry with toasty brioche notes. 

Grapes: 50% Xarel.lo, 30% Macabeu, 20% Parellada 

Pairing: Tinned squid on crusty bread, Manchego corn fritters 

Viticulture: Organic Certified (CCPAE) 

Soils: Calcareous Clay