

121,00 €
Out of stock
I’ve opened this at more tastings than almost anything else on the shelf, purely for the moment when I tell people where it’s been. Nine months on the seabed, twenty-four metres down off the coast at Alicante — and then they taste it and stop talking about the sea entirely, because underneath all of that it is a genuinely lovely Cava.
The fruit comes from two plots in the Penedès, one of old Macabeo and the other of younger Xarel·lo and Parellada, on mineral soils close to the water. It’s made naturally and organically, with a small parcel of the base wine rested in second-fill Austrian oak to become the expedition liqueur. Then a minimum of twenty-eight months en rima before disgorging — a proper Reserva by any measure — and only after all of that does it go into the sea.
In the glass it’s clear and bright with a fine, creamy bead that keeps going. White peach and stone fruit first, then white flowers, a little honey, and a real depth of brioche and pastry. The palate is fresh and beautifully knit, the acidity completely folded in, and it finishes long and clean. It drinks like a Cava with several more years on it than it has.
Serve it properly cold, 6–8°C. Ibérico ham with pan con tomate is the obvious pairing and it’s obvious for a reason, but it’s just as good with smoked fish, or with something richer than you’d normally put a Cava next to.

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