It is a refined and unique alternative to traditional sweet wines such as Muscat or Sauternes, offering a lighter texture but equally rich in nuances.

Ideal with apple or pear tarts, tatins, almond or pine nut cakes, butter cookies, nougat and wafers, or with white chocolate, cream cakes or marzipan.

It also surprises with foie gras with fruit, blue or washed cheeses such as sweet Gorgonzola or Tou dels Til·lers, and with Arabic or Indian cuisine with sweet spices, saffron or nuts.

It is a seductive cava, with a lively freshness that balances the sweetness and invites surprising pairings, building bridges between the salty and sweet worlds.

Ideal with foie gras, blue cheeses (such as Muntanyola blue or Roquefort), or canapés with jam and brie. It also works with sweet and sour dishes such as duck with orange, chicken with prunes, or Moroccan cuisine with sweet spices and nuts.

On the dessert table, it pairs well with fruit cakes, desserts with cream and puff pastry, apple tatins, cheesecake or sweet potato pie, and provides a sophisticated alternative to classic sweet wines such as Moscatel or Sauternes.

Ideal with fatty fish such as bluefin tuna or marinated salmon, which combine with the fruit of the Pinot and its structure.

Pairs well with rare or grilled red meats, such as entrecote, Iberian sirloin or breast, where the acidity cleanses and the fruit accompanies.

In dishes with mild spices or smokes—such as roast beef, pastrami or an omelet with caramelized onions—cava offers balance and freshness.

It works very well with intense vegetable cooking, such as roasted eggplant, candied tomatoes or mushrooms, especially when there is a stir-fried or baked base.

A surprising combination: dill carpaccio with fresh burrata, which highlights the floral and lactic character of the pairing.

With soft cheeses with a flowery rind (such as young Garrotxa, Catalan Brie or Tou dels Til·lers), its softness and acidity create a melodic combination.

To finish, you can surprise with a dark chocolate dessert with berries or a cherry mousse, thanks to its dry structure and fruity finish.

It is ideal with raw or marinated tuna, from sashimi or tataki cuts to seasoned tartares. With its lively acidity and integrated bubbles, it contrasts perfectly with the fattiness of the oily fish.

It is especially surprising with spicy cuisine, such as a spicy Thai red curry with coconut milk: cava refreshes, cleanses and at the same time intensifies the flavors.

With matured red meats, such as a dry-aged T-bone steak, it finds a powerful balance: the fruit of the cava brings freshness and the spicy notes highlight the character of the meat. It also goes very well with roast duck, breast or even light game dishes such as pheasant.

But the Trepat de Cal Rei doesn't end there: with dark chocolate desserts, a chocolate coulant, a mousse or cocoa truffles, it establishes a sensual and intense pairing. The cava contrasts the bitterness and elevates the creaminess of the dessert.

It is a cava with the soul of a gastronomic white wine, ideal for pairings with personality.

It shines with mountain rice dishes, such as rice with rabbit and mushrooms, rice with snails or with confit rib. Its acidity provides balance and highlights the intensity of the dish.

With cured Iberian sausages, such as presa, bacon viada or cured loin, Xarel·lo offers a clean contrast full of nuances.

It also pairs well with dishes with nuts or sauces based on walnuts or almonds, such as ajoblanco, a savory chestnut cream or pasta with hazelnut and basil pesto.

It is ideal with eggs at low temperature or scrambled with white truffle, where texture and aroma find a sublime balance.

To surprise, combine with intense seafood dishes such as sea bream, stewed octopus, grilled mackerel or black fideuà with mild aioli.

Ideal with dishes made with honest produce and clean flavors, such as baked sea bass with fennel, white asparagus with citrus vinaigrette, or poached eggs with candied potato and summer truffle.

Delicious with Iberian ham croquettes, cured cheese or cod, as well as with vegetable canapés or roast duck with compote.

With dishes with legumes and seasonal vegetables, it surprises with its balanced elegance, and with cheeses such as Garrotxa, Alt Urgell or Tupí, it creates subtle and sophisticated contrasts.

Ideal as a refined aperitif, but above all as an accompaniment to delicate cuisine, based on honest ingredients and elegant flavors.

It shines with homemade cod or cured cheese croquettes, toast with foie micuit and apple compote, pork tenderloin with carrot puree, or with vegetarian dishes such as white asparagus with mild vinaigrette, fennel cream or zucchini carpaccio with parmesan.

It can also elegantly accompany baked fish such as sea bass or sea bream with herbs, and surprise with dishes with eggs (poached, soft omelette, quiche) or canapés of smoked salmon or fresh cheese.

Ideal with grilled crayfish with extra virgin oil and a few drops of lemon, where the natural sweetness of the seafood is combined with the lively acidity of the cava. It is also perfect with grilled razor clams, steamed clams or red prawn carpaccio, dishes that share with the Meravellous a pure and sincere marine essence.

Combine with low-temperature eggs with white truffle, scallops with celery-turnip cream, or white asparagus with soft béarnaise, pairings that demand a sparkling wine of great precision and structure.

With soft cheeses with a moldy rind (such as Brie de Melun or Tou de Til·lers) it finds a dialogue between lactic freshness and saline depth.

It can also elegantly accompany slow-cooked or baked white fish, such as turbot with a mild fennel sauce, or hake en papillote with candied lemon.

And for the daring, it is sublime with haute cuisine vegetable dishes, such as pumpkin ravioli with sage butter, or almond cream with basil oil and fleur de sel.

This is a cava crafted for serious gastronomy, full-bodied and persistent on the palate.

It pairs beautifully with game meats such as wild boar, venison or hare, especially in slow-cooked stews with red wine, herbs or dark chocolate.
It’s equally well suited for braised red meats, like veal cheek, oxtail or lamb shoulder cooked at low temperature. The acidity refreshes the palate and balances the richness of the dish.

With aged cheeses — such as mature sheep’s milk cheese, aged Garrotxa, Blau de Muntanyola, or washed-rind cheeses — it finds a bold and balanced expression.

It also shines with seasonal mushrooms, like sautéed porcini or black trumpet mushrooms, and with ravioli stuffed with meat, game or black truffle.

In traditional Catalan cuisine, it pairs wonderfully with dishes like fricandó, duck with pears, chicken with crayfish or “cap i pota” (offal stew).

This is a cava that doesn’t just accompany a meal — it transforms it. Perfect for long conversations at the table, deep flavours and bold pairings.

A cava with the soul of a Mediterranean grand cru white wine, ideal for refined and expressive gastronomic pairings.

It excels with mountain-style rice dishes, such as rabbit and mushrooms or confit pork ribs, and also with comforting stews, like lentils with black sausage or porcini mushrooms.

With fine cured Iberian meats (presa, lomo, or bull blanc with truffle), it offers a mineral freshness that balances fat and umami with precision.

Pair with dishes containing nuts, almond sauces, pasta with hazelnut pesto or chestnut creams with a salty base. With eggs with white truffle or at low temperature, it finds a sensual dialogue.

It also accompanies intense seafood dishes such as sea bream, octopus, mackerel or a black fideuà with light aioli.

Ideal with pan con tomate and Iberian ham, marinated anchovies or salt-cured anchovies from l’Escala, or with a wild mushroom and vegetable rice, where its bright acidity lifts the dish beautifully.

It pairs effortlessly with herb-roasted chicken, tender rabbit in soft garlic oil or cold veal with capers and lemon mayo — soulful, traditional recipes.

With cheese, it shines with aged goat cheeses, Garrotxa or mature sheep’s milk cheeses, bringing purity and contrast.

Also perfect for simple tapas like homemade croquettes, grilled baby squid, cod fritters or fried eggs with potatoes.

A wine with depth and presence, made for intense flavours and meaningful meals.

Perfect with roasted or grilled red meats (such as ribeye or Iberian pork), game stews, truffle-roasted chicken, or duck with red fruit reduction.

Also pairs beautifully with wild mushroom dishes, meat-based pasta or autumn gratins.

With aged Catalan cheeses like Serrat d’ovella or Blau de l’Avellana, it creates a perfect harmony of strength and finesse.

And with salted chocolate or coffee-hazelnut desserts, its toasted notes become almost balsamic.

It is excellent as an aperitif, but also harmoniously accompanies a wide range of dishes.
It is especially suitable with fine seafood, such as oysters, razor clams or cockles, as well as with white fish or tuna tartare, where its acidity brings cleanliness and elegance.

One of its most surprising pairings is with artichokes, a classically difficult ingredient for wine, but which finds in this cava a fresh and floral counterpoint that balances its natural bitterness.
It also works very well with green salads with aromatic herbs, dishes with fennel, celery or light, summer vegetable cuisine.

With soft and fresh cheeses such as mató, neu del Cadí or a good artisan goat cheese, Grandalla 2019 enhances the flavors without dominating them.

It is also a great choice for white meats—such as free-range chicken, rabbit, or turkey—especially if prepared with citrus fruits, white wine, or fine herbs.

Ideal with fatty fish such as bluefin tuna or marinated salmon, which combine with the fruit of the Pinot and its structure.

Pairs well with rare or grilled red meats, such as entrecote, Iberian sirloin or breast, where the acidity cleanses and the fruit accompanies.

In dishes with mild spices or smokes—such as roast beef, pastrami or an omelet with caramelized onions—cava offers balance and freshness.

It works very well with intense vegetable cooking, such as roasted eggplant, candied tomatoes or mushrooms, especially when there is a stir-fried or baked base.

A surprising combination: dill carpaccio with fresh burrata, which highlights the floral and lactic character of the pairing.

With soft cheeses with a flowery rind (such as young Garrotxa, Catalan Brie or Tou dels Til·lers), its softness and acidity create a melodic combination.

To finish, you can surprise with a dark chocolate dessert with berries or a cherry mousse, thanks to its dry structure and fruity finish.

It shines with grilled or baked monkfish, thanks to its structure that accompanies the dense texture of the fish.

With slightly battered or simply boiled Palamós prawns, the salinity is linked to the minerality of the cava, creating a fresh and elegant combination.

Surprise with light vegetable or shrimp tempura, as the effervescence cleans the fry and keeps the whole thing lively and balanced.

It also accompanies fresh or semi-hard cheeses, such as young sheep's cheese or a soft tupí, reinforcing the lactic notes with a refined acidity.

With vegetable carpaccios—such as zucchini with citrus oil or celery radish with almond oil—the delicacy of the product is highlighted.

And finally, it works very well with white fruits or citrus desserts (lemon, apricot, peach), where the dry finish of the cava adds tension and cleanliness.

"With rounded tannins and medium-full body, it’s ideal for dishes with texture and rich flavor. Pairs wonderfully with grilled meats, stews, cured cheeses, vegetable ragouts, lamb chops, spiced tacos or even dark chocolate."

It is a cava made to surprise and stand out in sophisticated and nuanced pairings.

Ideal with oysters or caviar, where the salinity of the product is echoed by the minerality of the cava. With foie gras or poultry patés, a play between unctuousness and aromatic freshness is created.

With grilled or steamed seafood (such as crayfish, razor clams or lobster) it adds structure and elegance.

It works very well with pink duck or breast (also in tartare or lightly marinated), where its creaminess in the mouth balances with the meat.

It also pairs well with acorn-fed Iberian ham or cured duck ham, exalting the noble fat with a lively and clean acidity.

With white meats with creamy sauce (stuffed chicken, white veal, veal blanquette) it adds depth without being heavy.

With pasta with truffle or delicate mushrooms, its aromatic profile accompanies without overwhelming.

To finish, it is amazing with white fruit and almond desserts, such as an apricot tartlet or a pear pie, where the dry and fresh finish adds sophistication.

Ideal with grilled artichokes, cod carpaccio with fresh fennel, or ricotta and lemon ravioli with hazelnut butter, dishes where its clean acidity and subtle bubbles find a precise balance with vegetable textures and touches of bitterness.

It works very well with marinated red shrimp, warm salads with Iberian ham, or baked wild sea bass with fennel and citrus oil.

It also surprises with slightly evolved soft cheeses (such as Brillat-Savarin or a matured Tou del Til·lers), and can accompany egg dishes such as cep omelette, poached eggs with parmentier or white asparagus custard.

With refined vegetable cuisine, such as spinach cannelloni with light béchamel, or root creams with crunchy seeds, its fresh and broad profile adds understated elegance.

It pairs beautifully with big game dishes like venison, wild boar or hare — especially in slow-cooked preparations with sweet wine or herbs. Its acidity cuts through richness and the bubbles lift each bite.

It’s also perfect with mushroom-based stews with sweet reductions, such as porcini in Pedro Ximénez or black trumpets in a sherry cream: the dry cava provides balance and finesse.

With aged or washed-rind cheeses (mature sheep’s milk, aged Garrotxa, powerful blues), it creates a mineral, spicy dialogue that enhances both sides.

Im maritimen Bereich brilliert er mit Salz- und Konservenspezialitäten wie Mojama, gereiftem Thunbauch oder Sardellen in Lake – perfekt für die salzige Tiefe dieser Produkte.

To finish, it surprises with desserts based on nuts and spices: almond brioche, walnut mousse with cinnamon or a Crema Catalana with herbal liqueur find an elegant, dry counterpoint.

With a medium body and a clean finish, it is a rosé wine designed for surprising and contrasting pairings. Ideal with fish tartares, soft cheeses, dishes with a spicy touch (mild curry, spicy shrimp), fideuà, soft sausages or seasonal pizza. It also accompanies full salads or vegetarian dishes with a salty touch.