Macabeo, Xarel-lo and Parellada.

This is from the stable of Bodegas Perica, our favourite Rioja producer. The work closely with a winery in Penedes to create this gorgeous Brut Nature Cava.

Brut Nature Cava has to be 0-3 g/l residual sugar. This means you have a far drier style of Cava, close in style to a Brut or Brut Nature Champagne. In fact Cava is made the same way that Champagne is produced, but with different grapes. In Spain it is often called Champan.