Lobban Bentomiz Pet-Nat Brut

This beautiful sparkling Penedes is blessed with a touch of Andalusia through the collaboration between Lobban Wines in Barcelona and Bodegas Bentomiz in Malaga.

A blend of Penedés grapes, 45% Xarel-lo, 40%Macabeo and 15% Parellada, and made using the ‘Metodo Tradicional’ – the Traditional or Champagne Method. It is aged on the lees for 22 months.

Once the Cava has been disgorged, the liquid lost during the operation must be replaced with “licor de expedición”. Rather than a combination of wine and sugar, winemaker Pamela Geddes uses the sweet dessert wine from Bentomiz – Ariyanas Naturalmente Dulce. The dosage is < 3 g litre.

The winemaking process is entirely manual, using traditional method artisanal techniques; this is a truly handcrafted wine.

Grape Varieties:
Macabeo, Parellada, Xarel-lo
Tasting Notes:

Fresh scents of white flowers and citrus, with hints of freshly baked brioche. Fine and abundant bubbles. Fresh, almost dry, and tasty in the mouth, inviting you to take another sip.

Serve with amuse-bouche; excellent with scallops and oysters.


About the Producer

Lobban Wines

Pamela Geddes has an unlikely story. Originally from Aberdeen in Scotland and educated in microbiology, she first worked in the whisky industry for 8 years. In 1989 she moved into the wine scene and mastered the craft of making sparkling reds during five years in Australia, including at Penfolds, before forging her reputation by making Spain’s first sparkling red wine in the late 1990s.

After visiting and falling in love with the city, Barcelona became her permanent home. It is here that she has set up her own project, La Pamelita and now produces wines under the label Lobban Wines.

Her winery is one of the smallest in Spain. Located near the Anoia, a river that weaves its way through the region of Penedès, the facility is just outside of the Cava capital St Sadurni d’Anoia, in the charming village of St Jaume Sesoliveres.