Cava Brut, Bocchoris, NV, Spain

A rich, lemony, creamy fizz with a salty twang that will banish any thoughts of the cheap stuff you swigged back in your early 20s to look classy. Not all Cava is created equal.

This traditional blend features Macabeu, Xarel·lo, and Parellada grapes, sourced from vineyards aged between 15 to 30 years. The wine undergoes primary fermentation in stainless steel tanks, followed by secondary fermentation in the bottle, adhering to the traditional method. It matures on the lees for 12 months without dosage, resulting in a bone-dry Brut Nature style.