(2021) A classic, traditional method blend of  Macabeu, Xarel·lo and Parellada, spending 40 months on the lees before disgorgement. Buyer Pierre Mansour says he's on a 'bit of a mission' to support Cava, given the market share and prominence it has lost, especially with the boom of Prosecco, and my goodness this is proof that he has a point: Brut Nature, so dry and without dosage, it has the honeyed, buttery and waxy note I often get from quality Cava made from the traditional varieties, a full, generous mousse, and a mouth-filling breadth of creamy and lightly biscuity character with excellent yellow plum and citrus fruit and acidity to finish. Very fine, very delicious.