Pere Mata looks north to France’s Champagne region for his inspiration. Accordingly, he prefers to produce Brut Nature wines, by not adding any, or very little dosage (level of residual sugar at disgorgement) to his cuvées. He made an exception for this lovely 2014 vintage bottling he calls “L'Origen” because the original Cavas were made with dosage. Even still, at only 6 grams per liter, it's incredibly low, especially for a Cava, and would qualify as an Extra Brut Champagne, the driest level after Brut Nature. It is a blend of 60% Macabeo and 40% Xarel-lo co-fermented in stainless steel tanks, bottled for secondary fermentation in January 2010 and disgorged in July 2016. The nose offers subtle yeasty aromas combined with lemon citrus and green apple. The flavors on the medium-bodied palate are well concentrated from the extended lees contact and almost suggest an edge of bruised apple skin around a fresh and juicy core. The finish is incredibly crisp and neat. It is the definitive, linear texture that shows Pere's style in crafting a wine of great precision and clarity, a very rare thing indeed for a Cava.