The Mestres family have been winegrowers in Penedès since 1312, which makes them even older than the Black Death (1346). In 1928, Mestres switched to bubbles, and produced their first traditional method sparkling wine. In 1945, they produced the first ever Brut Nature Cava. Unmasked by any added sugar, Brut Nature puts everything on show - and that suits them. Mestres have built a richness of style and flavour depth around such long lees-aging that Luis Gutierrez has called them the `López de Heredia of Cava`.

Mestres blend from the traditional grape local varieties. Xarel.lo (for body and volume), Macabeo (for fruit), and Parellada (for finesse and perfume). They work only with low-yielding, old vines between 40-80 years. The wines are aged in chestnut casks for 10 months prior to bottling.

It is the quality of this base wine coupled with extended lees ageing that really sets these Cavas apart. Even the Coquet, the youngest Cava in their portfolio, spends over 42 months on the lees (compared with the minimum 30 months required to qualify as Gran Reserva in the DOP rules). Visol has more age and more depth (60 months on the lees). The red varieties Trepat, Monastrell and Garnacha are used to make the distinguished rosé Elena. Clos Damiana is only made in excellent years, and it spends a full decade on the lees before release - and it remains remarkably fresh. (NT 21/10/25)