El Prat

All farming is organic. 55-year-old bush-trained plantation of Macabeu in Cabra del Camp, Albert's ancestral village (his family has been there for over 800 years; he’s a fifth-generation vinegrower). 500m elevation on clay soils, at a much higher elevation than much of the generic Macabeu that’s grown for industrial Cava.

This Macabeu is macerated on skins and whole clusters for three days, finishing fermentation in an inox tank. It rests in the tank for three to four months before bottling and then is kept in the bottle for another two-three months before release. Unfined, unfiltered, zero SO2 added.