This bone-dry, mineral-driven Cava was grown organically and hails from the region of Penedes in Catalonia, Spain. An extremely impressive Cava, this was made using Methode Champenoise and delivers crisp, palate-whetting citrus, pear and Granny Smith apple flavors, followed by fabulous chalky mineral and oyster shell notes. This wine is a blend of Xarel-lo, Parellada and Macabeo.