Winemaker – Luis Raventós
Organically farmed and made in the laborious Methode Champenoise process, the ‘Can Xa’ is full of lemon and clementine notes, and has a subtle fresh biscuit aroma.The palate is zesty and fresh with fine bubbles on the mid-palate, with a classically brut, refreshingly dry, finish.

Along the Catalan coast just south of Barcelona and located only a few miles from the town of Vilafranca del Penedes, The Emendis Estate consists of 48 hectares of clayey soil, although naturally low in organic material and chalk, it has a high magnesium content which brings the necessary acidity to maintain the fresh taste of the Cava wines .

Penedès has long been the home to the best Cava. This is where the winemakers of Champagne came after crossing the Pyrenees, trying to stay one step ahead of the phylloxera blight, to make sparkling wine with the regional native grapes of Macabeo, Xarel- lo and Parellada.

The Emendis Estate is one of the hidden gems in Penedès that has grown grapes and made wine since 1186. The name ‘Emendis’ is a tribute to the name of the first record of a woman farming the land and growing grapes more than 800 years ago.

The traditional Masía building is now a modern cellar where the wines and cava are both produced and aged.