Simply put, this is top-end Cava at its finest. Recaredo have a reputation for taking their time with each bottle, and the results of the lengthy ageing yield incredible results. Needlepoint mousse, high-definition fruit and layers of brioche-like complexity. Find out more.

Briny, rough-and-most-definitely-ready white for those who like things on the raw side. There's a piquancy that will get your mouth watering and a peppery freshness that lingers on the tongue. Find out more.

A thirst-quenching pet-nat using the workhorse Penedes grape varieties of Xarel.lo and Macabeo. Ignasi bottles and ages the wine on lees for 2 years before disgorging to order. It’s all mineral and saline with lively bubbles alongside peachy stone fruit. Find out more.

A wine dear to our hearts from the newly-founded Château Baby Girl, not least because it was made by our dear friend Fernando Berry. Made using 100% Macabeo grown by Nuria Renom at one of her vineyards in Penedès. A little like the name of the wine itself, it has a nice balance between soft, salty citrus fruits and a wild-edged underbelly, with a twang of volatility to the acid. Find out more.

As with all of Joan’s wines, the whole bunches are destemmed and the grapes macerated for around one week. Joan doesn’t ever press, and therefore loses a big amount of his yield but he prefers this more soft and gentle juice. Find out more.

A pleasing all-rounder showcasing typical Catalonian varietals, all coming from different vineyard plots and blended, seemingly effortlessly, in stainless steel. Xarel.lo, Macabeo, Malvasia de Sitges, Parellada and White Sumoll all jostle together in this fresh yet funky blend. White pepper, lemon citrus. Find out more.

Rich, concentrated & exotically spiced amphora wine that marries salty preserved lemon & lime citrus with an undertone of stony, smoky minerals and a very lightly oxidative character. Find out more.

A rosado made from the white grape Macabeu? Si, si! The truth is that the skins from a pressing of Garnacha and Syrah have found their way into the tank and, a little bit like swishing a paintbrush around in water, their red pigment has seeped into the wine in the most delicate way. Find out more.