Pere Mata is the rarity among the Cava firms of the Penedès in that he personally tends to his tiny five-acre estate, observing organic guidelines every step of the way. His basic Cava is always vintage-dated, his labels indicate disgorgement dates and each wine spends at least two years on the lees. Only the traditional Xarel-lo, Parellada and Macabeu varieties are employed, and even though Mata's finished wines suggest Champagne, they are very much the epitome of how good traditional, painstakingly-made Cava can be.