Pepe Raventós stepped outside of the Cava appellation in 2012 to create the Conca del Riu Anoia designation. The de Nit rosé was the first Conca wine and continues to sate and impress us with its lively expression of calcareous...

50/50 Ull de Llebre & Syrah. The grapes are harvested together, one half goes through direct press while the other half is whole bunch. After a week or so in tank, the wine is pressed again before aging in stainless....

This single-vineyard Carinyena comes from a 1 hectare plot belonging to Gemma and her family. The wine underegoes a semi-carbonic fermentation before seven months' aging in stainless steel. Unfined, unfiltered, and without addition of sulfur. This wine shows length and...

A fresh yet textured offering from Bodegas Clandestina in Catalunya, this is all Macabeo (Maccabeu in France) made in a light style, from several passes in the vineyard, for freshness and acidity, and later for depth and ripeness. Macabeo on...

Certified organic in 2004 and biodynamic in 2010, Recaredo’s unparalleled rigor in the vines and cellar alike result in the most elegant, detailed, and expressive wines. Bone dry and languorous, with bubbles as fine as mineral water and deep, stony...

Castellroig is one of the finest values in sparkling wine and a great example of the wines of Corpinnat: it is farmed organically, harvested by hand, aged at least 18 months on the lees, and fermented with native yeasts. Marcel...

Ramon Parera and Jordi Arnan have been making wines under the Celler Pardas label since 1996, when they acquired an old estate in Alt Penedès. They have a passion for the traditional grape varieties of the region, and Sumoll is...

This is the newest project from Agusti Torello Roca, focused on producing red wines from the Montsant DO. Mostly Garnacha, with a small percentage of Carignan, from a mixture of limestone, clay and granite soils. Fermentation is in stainless steel...