Unrivaled value to be found here in this bottle-fermented fizz out of Catalonia's Cava country. Light body, peachy texture and that lovely orange blossom perfume. Hazy, glowing, good-time material. Find out more.

Rich, ripe stone fruits with notes of ginger, sage, walnuts and wildflowers. Beautifully textured with a balance of structure, acidity and salinity. Find out more.

The rosado companion to the wonderfully drinkable Pim Pam. This is 90% the same wine, but with a splash of Sumoll for good measure, adding a summery dose of strawberry and crunchy red apple fruit to the mix. Find out more.

Beneath the citrus oils, chalky minerals and salinity, sits a rich base of brioche, flinty notes of struck-match reduction and a lingering crackle of acidity. Find out more.

Full of lively, frothy bubbles, the wine gives off the savoury, spiced aromas of the grape variety along with a touch of brioche and a floral lilt. Find out more.

One of the iconic negociant cuvées that Nuria has been making for many years, despite having her own vines she has continued to work with this grower and make this same cuvée for the exceptional terroir inherent in this plot. Find out more.

A light maceration brings the lightest of tannins alongside sunny stone fruits and Mediterranean herbs. Perfect with a fish stew or some sardines on the grill. Find out more.

Intensely savoury this year, it is the tingle of cracked white peppercorn spice that feels to be at the fore, set against grapefruit peels, blood orange and salt. Find out more.

A rare planting makes for a unique expression of Syrah, it's potential to display dark, charry fruit here feels enhanced with the volcanic influence. A wide-open perfume floats above a slick, glossy body that is dense with juicy black olives and blackcurrant. Less granular in texture than the other wines using indigenous grapes, it shimmers long into the profoundly mineral finish. Find out more.

Stunning expression of old-vine Xarel-lo, here from the Salinar vineyard planted in 1959. Tthe wine was aged in chestnut barrel and for 6 months and not topped up, allowing a gentle oxidative character to form, taking this in the direction of an Amontillado sherry - golden, honeyed with salty almond and citrus peels. Find out more.