Simply put, Cava really doesn't get any better than this. This is layered and complex. Bone-dry, but you wouldn't know it, as there is so much fruit ripeness and creaminess in the mouth. Classic notes of green apples and celery interlace with hay, brioche and toast. World-class.

The story of Vins el Cep starts in the 1980s, however, the estate on which the relatively young wine brand was founded on can trace its roots back as far as 1499! Vins el Cep is the result of a collaboration of four Catalan families who decided that the whole was greater than the sum of its parts. So they took on the historical Can Llopart de les Alzines wine estate, and their trajectory since then has been impressive to say the least. The team naturally cultivate the mainstay grape varieties you would expect to find in the Cava region, with Macabeo, Xarel-lo and Parellada each grown in their own specific vineyard sites before being hand-picked and taken to production. The winery at Vins el Cep is gravity-fed, reducing energy usage and strengthening the team's green credentials as a sustainable producer. It is also worth noting that all of the veinyards at Vins el Cep are also organic certified. Another interesting point to note is that these guys are only one of 25 from around 300 Cava estates who work with 100% estate owned fruit.