Highlighting the Perellada and Xarel-lo grapes with a light addition of Macabeo, this Cava is drier and more complex than the Brut and Brut Rosé. Fermentation occurs in temperature controlled tanks for the base wine. Secondary fermentation occurs inside the bottle, and the wine is left on the lees for a minimum of 15 months, qualifying it as a Reserva. It is dry with zero dosage. The estate is located in the town of Font Rubí in Alte Penèdes, the area most uniquely suited to growing grapes for sparkling wines in Penèdes. There limestone soils produce wines with minerality, texture, and length. With vineyards on the estate as high as 350m, the temperature difference between day and night allows for a longer growing seasons which brings more aromatics and freshness to the finished wines. Of course, the estate farms organically and only uses estate grown fruit. For the Brut and Brut Nature bottlings, the classic blend of Parellada, Xarel-lo, and Macabeo form the cépage, while a small parcel of Pinot Noir has been planted for the Rosé. The goal of the winemaking at Julià & Navinès is to translate the Alte Penedes terroir directly into the bottle. Harvesting is done by hand, fermentation of the base wines occurs in temperature controlled tanks, and the wines are aged on the lees in bottle from 14-18 months. The house style represents the bright fruit flavors of the region along with sparkling acidity and a fine mousse. The wines of Julià & Navinès prove that Cava can be exceptional, reasonably priced, and organic.