The young and fruit-driven 2014 Brut Reserva has aromas of lemon peel and flowers with faint echoes from the yeasts. It's a blend of the classical varieties with ten grams of dosage, a balanced mouthfeel and high acidity. 15,000 bottles.

The reliable 2012 Brut Reserva uses the three classical grapes from Cava. It matures in bottle and with lees contact for 18 months, which produces a young, very pale sparkling wine with fine bubbles and a yeasty nose intermixed with aromas of apples and balsamic notes. The palate is fresh, the bubbles explode and fill your mouth with a cleansing acidity. 20,000 bottles produced.

The 2011 Brut Reserva is a classical blend of Xarello, Macabeo and Parellada aged for 18 months in contact with the lees with a quite young and fruity nose of apples, quince, fennel and yeasts with very high acidity, refreshing, destined for food. Quite good value. Drink now. This is a young Cava house run by two brothers who produce young (perhaps a little too young), clean, modern Cavas, with high acidity – good to have with food. 560,000 bottles produced per year. Importer: Beaune Imports, Emeryville, CA, Tel.: (510) 653-1040, www.beauneimports.com

The 2009 Brut Reserva is a blend of classic Cava grape varieties from 30- to 50-year-old vines grown between 200 and 400 meters with 12 grams per liter residual sugar. It has a fine, quite reserved but delineated bouquet with subtle pear skin and peach aromas. The palate is crisp on the entry with a keen thread of acidity, in some ways, a conservative Cava that lacks a little individuality. And yet it is also well-crafted and harmonious with vibrant citrus fruit laced with orange rind and a hint of quince. Drink now-2016+ Rimarts is owned and run by Ricard and Ernest Martinez. It is a small, family run operation where Cavas spend a minimum of 24 months on their lees. I was very impressed with the quality of the three Cavas I tasted. Importer: Beaune Imports, CA; tel. (510) 559-1040