Vallformosa has been making wine in Catalonia since 1865, and the 0,0 White uses the same three grape varieties as their Cava: Macabeo, Xarel·lo and Parellada, harvested by hand and mechanically in September and October. The base wine is dealcoholised by vacuum distillation at low temperature to protect the aromatics, then blended with rectified concentrated must for sweetness, before pasteurisation, carbonation and isobaric bottling. It spends 12 months in bottle before release. The colour is pale, clear yellow. The nose opens in classic Cava territory: ripe pear and green apple at the front, then banana as it opens up, with pineapple and mango arriving behind. The palate is soft and rounded, with fine bubbles and a natural sweetness from the concentrated must. The tropical character carries right through, and the finish is gentle and persistent. There is no alcohol bite, which makes it drink a little sweeter than a conventional Cava brut — that's the nature of the category.