Apparently, Visol was the first Brut Nature Cava, going back as far as 1945. I tasted the 2011 Visol Brut Nature, a blend of 45% Xarello, 35% Macabeo and 20% Parellada. It fermented and matured in barrique for six months and refermented in bottle, where it was kept with the lees for 60 months, closed with a natural cork. It`s in a nice moment of development, with a complex nose and a slightly weaker palate but with nice focus and flavors. 16,394 bottles produced. 89+ points

Light, bright straw-yellow. Intensely perfumed, mineral-accented aromas of dried pear, orange pith, smoky lees and pungent flowers show excellent clarity and spicy lift. Broad and chewy on the palate, offering impressively concentrated yet lithe orchard/citrus fruit, candied ginger and toasted grain flavors that tighten up on the back half. A Cava of impressive heft and tension, with strong closing thrust and impressive, mineral-driven persistence. (sourced from bush vines that are all over 50 years of age) 92 points