A blend of 50% Xarel-lo, 25% Macabeo and 25% Parellada, this round, velvety Cava was farmed sustainably in the Spanish appellation of Penedes in Catalonia. Made from all estate grown fruit, this was aged on its lees for 12 months, made using Methode Champenoise, and features a gorgeous palate teeming with white peach fruit, almond notes and sea salt minerality.