The DO Cava, an appellation of Spanish origin, is also becoming better known in Italy, a country that, as one of the world's leading producers, is unlikely to be open to new experiences from abroad. Especially from Spain, so close physically but distant from a production point of view. Yet Spanish bubbles are slowly conquering the world, thanks in part to the particular varieties used, different from the common Chardonnays and Pinot Noirs employed just about everywhere. In this case Masia Salat Cava Brut Nature Organic is made from Xarel-lo, Macabeo and Parellada in almost identical proportions. Classic method, matures on the lees for about 10 months before disgorging. It is therefore an extremely fresh wine, characterized by a straw-yellow color with green tones and persistent fine bubbles. If the appearance is bright, the fragrance is pleasantly floral and citric. In the mouth, however, it surprises with its pleasant balance. Fresh but not overly acidic, it is pleasant and enjoys a nice structure. A simple and pleasant sparkling wine, it is perfect from aperitif to dessert. A true all-meal wine that is especially appreciated when the menu includes raw fish and tartare.