Cava is the Spanish version of Champagne. Using the same methods as the French but with their local grapes, good Cavas (and there are 5plenty of bad ones) have all the complexity of Champagne but are priced to be, and consumed as, a part of daily life. This Reserva must be aged for 15 months on the lees, like Champagne, and is composed of Trepat, a local red grape, Pinot Noir and Garnatxa (Grenache) by the third generation of this family-owned winery.
(Somm Tip: If you don’t already have one, get yourself a proper sparkling wine stopper. The expressed carbon dioxide from the wine will form a blanket over the wine and preserve it in your fridge for much longer than still whites...or just drink the whole damn thing in a night...your choice)