The first thing you will no doubt notice is the metal clip that sits atop the cork. In case you don't know how the bubbles get into a bottle in the first place, the Ancestral method - so named because it's assumed that this is one of the earliest forms of sparkling winemaking - uses icy cold temperatures to pause the fermentation mid-way, trapping the CO2  in the bottle. When the desired level is reached, wines are chilled again, riddled and disgorged just like the Champagne method, but no additional sugar is added. This technique gives you wine with less sweetness, alcohol and effervescence. Nowadays, most bottles used for this second fermentation are sealed with a crown cap – precisely like those used to close beer bottles – but traditionally, bottles were closed with a special cork and a large staple known as an Agrafe. Don’t panic if you’re concerned with the opening of this bottle. Simply insert the bottle opener side of your wine key and gently pry it open before gently twisting the cork out of the neck. Because there is less CO2 build-up and less pressure, rest assured that the cork won’t burst away from you at high speed.

Produced in Montmell, Penedes, Spain, by Pepe Raventos, a true King of Cava, his aim has been to make uncompromising quality wine distinctive to the area. He does this by farming 100% organically, planting and harvesting native varieties only, while seldomly intervening during winemaking. Made from 100% Sumoll, whose skins were in contact with the grape juice for four hours, results in a beautiful creamy pink colour, with aromas of rose petal and fennel. The palate is the true expression of the varietal as it showcases bright cherry, almond and a slight salty bitterness on the finish that comes from the varietal itself.