Region: Cava, Catalonia, Spain

Varietal: 50% Xarel·Lo, 20% Macabeu, 15% Parellada, 15% Chardonny

Tasting Notes: Showing soft effervescence in the glass, this wine has a nose of lemon and almond blossom. Flavors of citrus, passion fruit and toasted nuts mingle on the taste buds with notes of marzipan and orange zest.

Producer: Vins el Cep was founded in 1980 by four friends who were all figureheads of viticultural families in the region of the Alta Penedes. The vineyard estates owned by the four families – Can Castany, Can Simon, Can Miquel de les Planes, and Can Prats were all founded between 1448 and 1568 and together totaled 200 Ha. of old vineyards located in prime real estate of the Alta Penedès. While these families had historically sold their grapes to large corporate cava producers, in 1980, they decided to join forces to produce and bottle quality-oriented, premium estate Cava. Since then, Vins el Cep has been at the forefront of quality sparkling and still wine production in Penedès.

Vineyard & Winemaking: In 2001 Vins el Cep pioneered organic farming in Penedès and, in 2003, became the first producer to release a biodynamic farmed Cava. As of 2017, the entire estate was certified organic (on the bottle), and 60 of the 200 Ha. are certified biodynamic by Demeter. As of 2022, Vin's el Cep is one of only 12 certified 100% estate-grown and bottled Cava producers. Methode champenoise. The hand harvested grapes enter the cellar by gravity. A gentle press is carried out and only free run and 50% of the first press must is used. Each variety and vineyard plot is fermented separately in small tanks to protect their individuality. Secondary fermentation is carried out in bottle. No dosage.