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Don’t let the low price of this wine fool you into thinking that it’s a simple, forgettable wine – instead it might just be one of the greatest values we stock. Made from organic fruit grown on the Mas Codina estate, the wine is creamy and toasty on the palate, with a rich round mouthfeel arising from the minimum of 18 months aging on the lees before disgorgement. This Cava is balanced by ripe golden apple, quince and lemon zest notes, with subtle minerality in the background. The bubbles are fine and refreshing, making this Cava dangerously easy to drink. Perfect for brunch, backyard parties, and sunny days by the pool, this is a sparkling wine that should be purchased by the case.

CVNE Brut Cava Penedès is composed of 40% Xarel-lo, 30% Macabeo, and 30% Parellada, aged 9–12 months on its lees before disgorgement and finished with a 9 g/L dosage. It’s a sound choice for midweek bubbles, a quality base for sparkling cocktails, or as a festive aperitif for gatherings. In classic Brut style, it offers notes of poached pear, light honey, and flint, carried through by an easy-breezy touch of lemon squeezy finish.

A recent Corpinnat standout for me has been the 2021 Huguet de Can Feixes Brut Nature, which is a steal at just $19.99. The primary grape here is Parellada, which is the most fruit-forward of the local Penedès varieties and represents 55% of the total blend, balanced by 35% Macabeo (a.k.a. Viura in Rioja) and 10% Pinot Noir. On the palate, classic yeasty notes of sourdough come through, and the Brut Nature style results in a lean, crisp and racy style of Corpinnat. There’s just such a nice balance between the fresh acidity and the dense fruit notes – this would be a great wine to have on hand for the festive season.

With a minimum of 30 months aging on the lees, this beautifully crafted Cava bursts from the glass with notes of fresh brioche, toasted almond, lemon zest, and Granny Smith apple, all wrapped in fine, persistent bubbles. The palate is energetic yet creamy, balancing bright citrus fruit with layers of chalky minerality and a subtle hint of honey. Bottled as a Brut Nature, with just 1.5 g/L of residual sugar, the finish is crisp and clean, achieving a great balance between the lees-derived rich mouthfeel and the austerity of the acidity. Despite its serious pedigree and traditional-method craftsmanship, the wine feels joyful and approachable — the kind of bottle that disappears far too quickly once opened. It’s equally at home paired with oysters, sushi, roast chicken, or even juts salty potato chips. This is a sparkling wine that overdelivers in every possible way and proves just how exciting great grower Cava can be.

Made from 100% Pinot Noir, the Mas Codina Brut Rosé Reserva Cava is fresh, juicy, and loaded with gorgeous red fruit notes – think ripe red cherry, strawberry and plum – all kept in check with bright, racy acidity and a chalky finish. A touch fuller-bodied than the white Reserva and Gran Reserva, the more prominent fruit notes make this an ideal Cava to pair with soft cheeses and charcuterie, or even dishes featuring grilled chicken or shrimp. It’s also an astounding value, considering that it’s made from organically grown fruit and handmade at a family-owned estate that has been in operation since the 1600s. The quality of Cava has never been better, and this one is a prime example of that trend!

The 2021 Extra Brut La Cuvée Aliances is 63% Xarel·lo, 32% Macabeu and 5% Parellada from Corpinnat, Penedès. It was aged a minimum of 24 months on the lees (the bottle tasted had 34 months). Subtle tertiary aromas, pastry notes, lime, mandarin zest and grated apple open in the glass. The mousse is fine and lively, with an ethereal, dry palate that lingers with gentle autolytic complexity. A true expression of Corpinnat with a refined finish. (JH)

Can Descregut is a small, third-generation, family-owned winery. In 1992 Arantxa de Cara and her husband, Marc Milà purchased the estate which made base wine for cava until 2005 when the pair decided to convert their vineyards to organic farming. Today, they are part of the prestigious sparkling wine association Corpinnat, which promotes high-quality, terroir-driven sparkling wines made entirely within the Penedès area. The 2023 Brut Nature Cirpinnat is 55% Xarel.lo, 35% Macabeu and 10% Parellada from four vineyards ("Cuc", "Figuera", "Triangle" & "Pupurri"), each located surrounding the winery in the hills of Penedes at different altitudes (200-500m), microclimates and soils. Grapes are hand harvested, fermented/aged in tank on the lees for 6 months, and then aged for an additional 26 months in bottle before being disgorged.

The 2023 De Nit is a pale rosé produced with 50% Xarel.lo, 34% Macabeo, 9% Parellada and 7% Monastrell from organically farmed vineyards. It refermented in bottle with lees for 18 months. In this third year of heat and a lack of water, many old vines died; Xarel.lo and Sumoll behaved better. By lowering the yields and keeping the poise, the wines have tension and freshness and don't show any heat. This is an extra brut with 12.5% alcohol and four grams of residual sugar. It has a very similar nose and profile as the Blanc de Blancs, Mediterranean, sapid and fresh, with small bubbles and a dry, chalky finish, showing great balance. It's more than a rosé. Pleasure per dollar. (LG)

The 2023 Brut Reserva was produced with a blend of 40% Xarel.lo, 30% Macabeo and 30% Parellada from organically farmed vineyards. It aged for at least 20 months with the lees in bottle. It comes in at 11.5% alcohol, with a pH of 2.95 and a dosage to complete eight grams of sugar. It's pale, bright and elegant, subtle, very young and undeveloped, not too sweet, approachable and pleasant. It's also serious, clean and harmonious, very drinkable. 37,000 bottles produced. It was disgorged in January 2026, and like all Corpinnat wines, the disgorgement date is printed on the back label. (LG)

Made in Barcelona. A symphony of 20 aromatic herbs and spices playing over the rhythm of Xarel Lo, Macabeo, and Parellada. Crafted in tribute to the original settlers of the region, the Laietani. Carefully crafted to enhance and elevate cocktails that call for red vermouth, complementing the base spirit and allowing it to shine as the centerpiece of the drink. But LAIE Vermouth is perhaps best enjoyed when sipped in its purest form, served chilled, and adorned with a tantalizing orange slice accompanied by a succulent olive.

Xarel-lo, Macabeo, Parellada and a dash of Chardonnay. 13 different parcels, certified biodynamic. Still a class-leader for its unusually smooth, calm texture and clarity of flavour. Apricot, charred lemon peel and fennel sit behind a subtly-polished wax and honey patina, with a judicious squeeze of herbal, pithy grip around the sides. Harmonious.

The 2023 Brut Nature Reserva blends Macabeo and Xarel·lo from Penedès and was aged 2 years on lees. Citrus, lime, soft herbs and a nutty note define the nose. Dry and vibrant, it has fine, well-integrated bubbles, a touch of malic grip and a saline finish. (JH)

100% Macabeu is fermented at low temperatures. Green walnuts, herbs and spices are sourced locally from the Matarrana area and macerated in the wine. The whole concoction is then aged for up to six months in a solera before being bottled in one of the coolest looking bottles on the market. The Spanish drink vermouth like it's going out of style, but we all know that there's nothing more stylish than pulling out a bottle of fine vermouth to pair with your tapas. What else are you going to do with all your canned fish? While designed primarily for straight consumption, the Negra lends itself to mixing as well. This one's all about balance!

The 2024 Muntanya, a 50-50 blend of Macabeu and Xarel·lo from Montmell Mountains in Penedès, Catalunya, was aged about 10 months on the lees. Expressive with subtle yeasty notes, it offers gentle pastry tones, lime and pear. Dry, moderately fresh and chalky, it delivers an attractive malic edge and a textured finish. (JH)

Can Feixes is one of the historic estates of Catalonia’s Penedès region, with a winemaking tradition dating back more than 600 years. Located in the foothills of the mountains north of Alt Penedès, near Barcelona and at elevations reaching 400 meters, the Huguet family has maintained the estate since acquiring and restoring it in the early 20th century. The family released its first modern Can Feixes wine in 1983 and today farms approximately 80 hectares of vineyards organically, with all grapes estate-grown, hand-harvested and vinified on the property.

93+ points. We also tasted the 2020 Terrers, which suffered a bit in the comparison with the 2019 that I tasted next to it. In this difficult year, the wine has more Xarel.lo, up to 91% (in 2019 it was only 57%) with just 5% Macabeu, 3% Parellada and 1% Monastrell, cropped from a warmer year with 800 liters of rain (but zero in July!). The wine has developed less flavors and aromas and is a little rounder with slightly higher pH, still keeping the poise and balance, with youth and energy after 48 months in bottle with lees. (LG)

The nose of the 2023 Sus Scrofa is all wild strawberries and flowers with some herbs thrown in to complete a complex but easy to understand red produced exclusively with Sumoll. They feel they have achieved what they were looking for, with the experience of 25 years, in a very good year for Sumoll, a grape that loves heat, and the grapes ripened slowly. The grapes were very small and looked like a Pinot Noir that delivered a balanced wine like never before, with 12.06% alcohol and a pH of 3.35. It has a fine-boned palate of a superb Mediterranean red, elegant, nothing rustic about it. And it's a real bargain. 12,800 bottles produced. It was kept in concrete for three months. (LG)

This blend focuses on pretty, floral and sweet-fruited Macabeo, balanced and flowing with no dosage. Green pear, peach blossom and mandarin fruit meet a full, yet not heavy, palate with a gliding mousse and an easy charm. Well conceived. 55% Macabeo, 30% Xarel-lo, 15% Parellada.

Aromas of preserved lemons, popcorn and subtle herbs. The palate is ample and medium- to full-bodied, showing richness, good concentration and a gentle phenolic texture. A lovely saline thread throughout. From organically grown grapes. (JGA)

The 2019 Brut Nature Reserva is composed of 50% Xarel·lo, 25% Macabeo and 25% Parellada. Aged for four months on the lees, this bright yellow Cava offers enticing aromas of lime and lemon, complemented by toasted bread and brioche notes. Dry and ethereal, it features a fine, mousse-like texture on the palate, with a refreshing core and a lasting bakery finish. This wine beautifully balances the flavors of the wine with the influence of the lees. (JH)

The sparkling Corpinnat 2020 Hermós is the only vintage when, because of the climatic conditions of the year, they had to use a small portion of Monastrell, 9%, and this year with only 5% Sumoll (mildew!) and a majority of Xarel.lo. The base wine matured in stainless steel for seven months and was put in bottle in April 2021. The wine refermented in bottle and was kept with lees for 47 months. This has a complex and elegant nose, subtle and insinuating, with a textured palate through small bubbles and very tasty flavors, with that salty twist that I often find in their whites. (LG)

Gramona traces its winemaking history in Penedès to the 19th century and is based in Sant Sadurní d’Anoia, the region’s historic sparkling-wine center. Its 2025 Gessamí is a Spanish white wine bringing together Sauvignon Blanc and Muscat, two internationally cultivated grape varieties.

94+ points. The 2021 Textures de Pedra was produced exclusively with grapes from two plots of stony vines, their highest vineyards at the top of the property, where Pinot Noir was regrafted to local varieties. It shows the superiority of the 2021 vintage. This wine has evolved a lot since 2011, showing the potential of Sumoll. And in 2021, the blend has more Sumoll than ever at 40%, and the rest is Xarel.lo. The Sumoll adds tension and nuance, making the wine more complete and complements Xarel.lo. This is vibrant and pungent, with very small bubbles and fresh acidity. It is tasty, with a saline twist on the finish. (LG)

The 2021 Pur Xarel.lo, which is sourced from different vineyards and is a village white for them, fermented with indigenous yeasts, partly in new 500-liter French oak barrels and partly in 1,600-liter concrete eggs, where the wine matured until bottling. It has 12.5% alcohol and a pH of 3.13. 2004 was the first vintage and the first serious aged white wines not produced with French varieties in the zone, feeling proud of the Xarel.lo grape. This is very clean and defined, designed to be able to age in bottle. 2021 was already a dry year, but the wine has no heat, ripeness or warmth, one of the advantages of the grape. It has some savory notes and a seamless palate with vibrant and focused flavors, getting more and more mineral with time in the glass. Ramón Parera compared it with 2017 and 2019, two years when the plants resisted the heat and delivered very complete wines. Their wines are more introverted and serious, subtle on the nose and with minerality on the palate. (LG)

Anima Mundi is the low intervention wine project of Agustí Torelló Roca, the winemaker behind AT Roca, known for its terroir-driven Corpinnats. Launched as a more experimental expression of the Penedès, Anima Mundi focuses on organically and biodynamically farmed native varieties, minimal-intervention winemaking and wines that express the character of their individual vineyards. The “Gres” Xarel·lo is a standout example, made from old bush vines planted between 1956 and 1974 in Sant Sebastià dels Gorgs, in the Alt Penedès. The calcareous soils are rich in sedimentary rock, particularly sandstone—a reference to gres, the Catalan word for sandstone. Fermented with native yeasts and aged for six months on its lees in stainless steel and large French oak barrels, with no added sulfites or filtration, Gres combines Xarel·lo’s naturally vibrant acidity with citrus, orchard fruit, savory herbs and a distinctly stony, saline finish.

Mas Candí was established in 2006 by four friends—Ramon Jané, Mercè Cuscó, Toni Carbó, and Ana Serra—as one of the early pioneers of estate-grown cava, a rarity in a region still largely controlled by industrial and multinational wine producers. They quickly gained recognition for rejecting chemical additives in both vineyard and cellar, replanting native grape varieties, and embracing the still-emerging Corpinnat designation as a means to challenge the ongoing dominance of industrial winemaking in Penedès. 60% Xarel-lo, 20% Macabeo, 5% Parellada, 15% Sumoll; traditional method. All estate fruit. This is the flagship sparkling wine, always soft and delicate, but with good pithy grip and a salty finish

I tasted again the 2018 Serral del Vell, but this time with one more year in bottle with lees. It was produced with a blend of 85% Xarel.lo and 15% Macabeo from the vineyard that names the wine, 41 hectares from which they selected the grapes from two plots of Xarel.lo planted in 1996 and 1997 and two plots of Macabeo planted in 1989. It has gained in complexity and nuance, and it's elegant, with an ethereal quality and fine reduction provided by the extended élevage in bottle. It's vibrant and tasty, with an electric palate, 11.5% alcohol, a pH of 3.06 and 5.1 grams of acidity. It was disgorged in November 2024. (LG)

Gramona is a historic, family-run sparkling wine producer in the Penedès region of Catalunya that has become especially important for its role in reshaping how high-quality Spanish sparkling wines are recognized and made. Around 2019, Gramona and five other like-minded producers voluntarily left the Cava DO because they felt its standards were too broad and no longer reflected the premium, terroir-driven wines they championed. In response, they helped found Corpinnat—a EU-registered collective designation that emphasizes hand-harvested, organic or biodynamic grapes, estate vinification, and extended aging well beyond typical minimums. The name Corpinnat literally means “born in the heart of Penedès,” reflecting the deep connection to place that defines these wines. Gramona’s wines under this label often age for many years on the lees, producing sparkling wines with notable depth, complexity, and finesse. Their switch to Corpinnat not only set Gramona apart from mass-market Cava but also helped establish a quality benchmark for premium Spanish sparkling wine.