Conquilla N.V. Cava Brut, Barcelona, Spain

“Conquilla” is Catalan for “shell”, so-named because of an abundance of fossils in the rock clay-limestone estate-owned soil in the Penedes Valley just outside of Barcelona.  The bubbly, using the traditional Cava varieties--50% Xarel-lo, 25% Macabeu, 25% Parellada—distinguishes itself by utilizing its secondary fermentation in the bottle like Champagne does, not in pressurized tanks.  It is then aged twelve months sur lie before disgorgement.  The Conquilla Cava Brut has been described as “a fantastic choice as a go-to bubbly for any and all occasions” because of its bright, crisp citrusy notes and its toasty complex character.