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.

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Invigorating stuff from the Catalan OG. Mendall wines are not for the faint of heart! This is a wild Macabeo - one of those tightrope acts where residual sugars and volatile acidity butt up against one another to create a sort of rough-hewn harmony that we just absolutely love. A wine that transports us to the dusty Tarragona campo immediately! Find out more.

Briny, prickly, textured Catalan white. Mainly Spanish staple Macabeo with an aromatic lift of Moscatel. Raised in amphora, it has a lovely fine-grained mouthfeel. 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.

Toni's easy-going table white. Veering into orange territory here as the Macabeu is blended with around 20% Xarel-lo that has been macerated on the skins for 7 months. This makes the tannic influence subtle - more a nice bit of grip - meaning this is a wine that can be drunk more than happily on its own. It's got plenty of juicy citrus fruit, lovely white peppercorn spice and a very mediterranean salinity. 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.

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.

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.

A super-versatile, all-rounder of an orange wine. This blend of Airén and Macabeo is made completely in traditional Spanish clay amphora, with a long but light extraction, keeping things bright, zippy and incredibly easy to drink. A certified wine rack go-to. Find out more.

Simple, satisfying and thirst quenching fizz - and coming in at the right side of £25, this is a go-to. Xarel-lo & Parellada bottled during the primary fermentation, so think of it as pét-nat Cava if you will (although they’re not allowed to call it that). Brut nature, so fermented totally dry. Clean, brisk and generous. Find out more.

Our new favourite park wine - it's hard to think of a more immediately satisfying, tasty wine to drink sat on some grass in the sun. Also a great introduction to this producer as it blends together all their grapes from all their plots, snapshot style. Fruity, herbaceous, spicy and vegetal - just delicious. Find out more.