The Mas Goma estate has been in the Vendrell family since 1918, and the limestone-rich soils allow for a pristine minerality that makes for seriously age-worthy cavas. The 'La Planta' is made from 45% xarel-lo, 45% macabeu, and 10% parellada, which are the first grapes the Vendrells harvest each year; the blend then spends a minimum of 24 months on the lees before being disgorged. This extended lees aging imparts a wonderful Champagne-like brioche note and long finish. We also find some lovely fresh stone fruit and citrus notes and faint honeysuckle. Organically grown, low-intervention/natural wine, vegan.