Trip to Penedès

Recap

We spent 36 unforgettable hours in the heart of the Catalan wine region with ten of our long-time friends and partners.

The Penedès is best known for its sparkling wine, Cava, and the local hero grape, Xarel·lo. But here’s the catch: the name “Cava” isn’t tied exclusively to the Penedès. It can also be used for sparkling wines from other regions in Spain. Imagine making sparkling wine in Languedoc and calling it Champagne — it just doesn’t feel right, does it?

For decades, discussions dragged on. The big Cava producers wanted to protect the brand but weren’t necessarily focused on quality or the smaller independent growers. Out of this tension, a new movement was born: Corpinnat. A group of 15 producers came together, set their own high standards for sparkling wine, and launched a new name that would reflect their commitment to quality and origin.

We visited three of these pioneering sparkling wine producers. Here's what made each visit special:
 

Stop 1: Vins el Cep — Where Family and Farming Meet

Our first visit was with our longtime partner, Vins el Cep, an organic and Demeter-certified Cava producer. Four families joined forces decades ago to bring their vineyards together and craft beautifully pure sparkling wines. We've been importing their MIM and L’Alzinar Cavas for over ten years now — and for good reason.

The team, led by the warm and passionate Maite, works closely with Joan Carles Ibáñez, the head sommelier of the 3-star Michelin restaurant Lasarte in Barcelona. Vins el Cep has even cracked the code for making elegant Pinot Noir sparkling wines in Penedès — their MIM Pinot Noir Rosé Cava is our best-selling sparkler!

Maite treated us to a magical tasting in a forest clearing beside the vineyards, showcasing five vintages of Clot del Roure — an oak-aged Xarel·lo from old vines. The 2017 stood out for its balance, complexity, and beauty. A truly special wine.
 

Stop 2: Bufadors — Tradition Reborn with Ton Mata

Our second stop was unforgettable. We visited Ton Mata, the renowned winemaker behind Recaredo, in the tiny village of Cal Rossell de la Serra. Together with his wife, he created a micro-project called Bufadors — just 3.5 hectares and no more than 10,000 bottles a year.

They’ve even planted a small vineyard near Cadaqués, on the Costa Brava. Ton's Corpinnat wines are in high demand, served by the glass at places like El Celler de Can Roca and De Librije — both 3-star Michelin restaurants.

At Bufadors, everything is done the natural way. The base wine is made in oak or tank, and instead of adding sugar and yeast for the second fermentation, Ton uses a second picking of grapes about six weeks after the first — a completely unique and traditional method. The wines are hand-riddled, disgorged by hand, and always Brut Nature. No sugar added. Ever.

The tasting was eye-opening. These are sparkling wines with fine bubbles, depth, and soul. Wines made the way his ancestors did 100 years ago. The Rascarà 2017 was a highlight — pure, salty, and full of character. The whole group was deeply moved.
 

Stop 3: Recaredo — A Century of Craftsmanship

Our third visit brought us to the legendary Recaredo, a former Cava producer and now a shining example of what Corpinnat can be.

In 2024, Recaredo celebrated its 100th anniversary. And they're not slowing down — plans and investments are in place for the next 50 years. We had the pleasure of tasting both their Corpinnat and still wines (under the Celler Credo label) in the Turó d’en Mota vineyard. May in the Mediterranean is a beautiful time of year, and after years of severe drought, this spring finally brought much-needed rain. Sadly, many old vines didn’t survive and will need replanting — hopefully with new rootstocks better suited to future climate challenges.

The visit ended in the most magical way: at Recaredo’s Enoteca, a hidden cellar with a secret entrance, created as a tribute to the family’s ancestors. Ton shared with us a freshly disgorged bottle of the 2004 Enoteca Cuvée Homage to Josep Mata Capellades. A true Catalan masterpiece — Xarel·lo aged 21 years on the lees under natural cork. Everyone in our group was stunned. A wine that proves this region can create world-class sparkling wine with age, depth, and emotion.
 

Final Stop: Enric Soler — Master of Still Xarel·lo

Before heading home, we made one last stop — the NUN dels Taus vineyard of Enric Soler, located in the village of Sabanell. Enric inherited this special vineyard at the end of the last century. It was planted in the early 1940s on a flat piece of land once used as an airstrip during the Spanish Civil War.

Together with his partner Merce, Enric built the winery from the ground up. They planted new vineyards for his acclaimed Improvisació and Malvasia wines. It’s a small domaine — just under 5 hectares — but one with a huge reputation for still Xarel·lo.

The cellar tasting was pure joy. Elegant, precise, and full of finesse — these white wines are nothing short of spectacular. For us, they are the best white wines of Catalunya.