This elegantly balanced Cava has fine bubbles and a vibrant golden hue. The aromas of crunchy green apple and white peach come to the fore on the nose, alongside hints of lemon balm and toasted brioche. Pere Ventura\'s high-quality Cava house was established in 1992, but draws on a sparkling wine heritage that extends deep into the past. Pere\'s great-grandfather was responsible for the first cava ever made by the classical method used in Champagne, and his grandfather and father continued to hone their technique in producing cavas of distinction. Ageing takes a minimum of 18 months in the cool Pere Ventura cellars, although some of its cavas are allowed to rest for as long as three years or more. \"Take risks and pursue excellence,\" advises Pere. \"That is the secret of success.\"