Prickly, precise and incredibly refreshing, Cava is Spain’s answer to Champagne and Dominio de Los Duques Cava is an absolute standout, fizzing from the flute with floral and lemon meringue-like aromatics.

While most of the stuff is produced in and around Catalonia, this cuvée comes from the pioneering producer to the south, just outside of Valencia—Vicente García. A native to the area, he was instrumental in gaining the region’s right to make D.O. Cava and has since earned a reputation for fine and filigreed expressions perfect for any toast or celebration. (He’s also earned the nickname of “The Godfather of Valencian Cava,” for what it’s worth.)

Vicente was so proud of this exciting bubbly, he named it after the village in Requena where he grew up. A blend of hand-harvested Parellada and Macabeo (classic Cava grapes) that aged more than 12 months in bottle, it offers persistent bubbles and layers of lemony apple and floral flavors that develop a delightfully creamy complexity.

It’s also incredibly food friendly. Go for something light and elegant to match the weight of the wine—hors d’oeuvres, a spread of soft- to semi-soft cheeses, simply seasoned chicken and more.

Limited cases imported (from an already small batch made)—don’t delay your order.