Josep Raventos i Blanc was the great-grandson of the man who introduced the Champagne method of making sparkling wine to Spain. And Josep himself was a driving force behind the creation and promotion of the Cava D.O., the official appellation for Spanish sparkling wine made using that method. So it came as quite a shock when his namesake winery decided in 2012 to forego the Cava designation in favor of the more geographically specific but uncertified Conca del Riu Anoia (Anoia River Valley). Raventos i Blanc’s stricter self-imposed requirements included using only estate-grown native grapes and aging their wines — always vintage dated — for at least 18 months on the lees. The results are sparklers of remarkable character and precision that can be had for half the price of comparable Champagnes. Their Blanc de Blancs, made from Xarel-lo and other native white grapes grown organically and biodynamically, is quite dry yet brilliantly expressive, with toasty notes perfectly balanced by crisp citrus and orchard fruit flavors. This is a bubbly that’s guaranteed to impress your holiday guests while leaving plenty of money in your wallet for gift shopping.