Mas Candí Corpinnat

In 2006, four friends—Ramon Jané, Mercè Cuscó, Toni Carbó, and Ana Serra—decided to rewrite the rules of Cava. In a region dominated by industrial producers, Mas Candí became a beacon of rebellion, championing estate-grown fruit, native grapes, and the rigorous Corpinnat standards long before it was trendy.

This is their flagship—a 60% Xarel-lo, 20% Macabeo, 5% Parellada, 15% Sumoll blend, all estate fruit, all traditional method. It’s a sparkling wine that balances delicate elegance with serious intent.

It smells like a bakery at dawn—yellow apples rolled in pastry flour, white pears dipped in vanilla sugar, the aroma of fresh croissants lingering in the air. Then comes the first sip: creamy, bright, and charged with energy—like biting into a lemon tart dusted with sea salt, while tiny beads of energy dance across your tongue. It finishes the way all good stories should: clean and elegant. Begging for another sip.

Pair with oysters still smelling of the sea, fried sardines with a squeeze of lemon, or a balcony sunset with someone who makes you laugh too loud.