The Vendrell family has been making Cava in Penedés since 1918, while the centre of their estate is the building constructed in 1724, which is called Mas Goma. Since last year, all of the family’s traditional method sparkling wines have carried this name. The attitude and the method are as usual: organic grape growing, biodynamic cultivation in places, 22 hectares in total, mainly with the two classic local varieties, Xarello and Macabeo. Winemaking is minimalist, fermentation is spontaneous, bottling is carried out without filtering or fining. El Creuer is a 60% Xarello, 40% Macabeo blend from the 2017 vintage, disgorged after 40 months of bottle ageing, with no added sugar, in a bone dry way. It differs from the usual Cava spectrum, with a mature floral character on the nose, with pear, hay and white flowers, instead of the varieties’ character. Beside the lively bubbles, it has smoky, herbal and mineral notes. For the new label, they selected from their grandparents’ photo albums.