Bolet crafts this Brut Nature Cava from 100% organic vineyards they’ve farmed for generations. No sugar added, and still bursting with freshness? That’s the kind of clean energy we like.

This is the definition of clean, crisp cava. On the nose, you’ll find green apple, lemon peel, fresh herbs, and a subtle almond note. The palate is brisk and refreshing with bright citrus, tart orchard fruits, and a dry, mineral-driven finish. Like many champagnes, this cava is aged for 15 months on the lees, giving it enough texture to balance its zippy acidity. Zero sugar, but plenty of energy and a little creaminess that surprises for being a brut nature.

A natural with oysters, grilled shrimp, sushi, and salty tapas like jamón or olives. Manchego cheese, of course, and jamón serrano, as well as many tinned fish. It’s really an ideal picnic bottle or patio companion.

In 1890 Josep Bolet Martí, like the rest of Europe, dealt with the phylloxera plague. He replanted all the vines, and now for seven generations the Bolet family has been farming grapes in Penedès. It wasn’t until almost a hundred years later, in 1982, that they started bottling under their own name. Today, brothers Joan and Xavier lead the way, with sustainability being paramount. Energy on-site is solar-powered, farming is done 100% organically, and work across their vineyard is done by hand.