While the regulations that govern the production of Spanish Cava sparkling wine allow chardonnay cavaand pinot noir grapes in the blend, it’s refreshing to see examples that employ only the traditional grapes like the white macabeo, parellada and xarel-lo, the variety that sounds like the name of Superman’s father. Cava sparkling wines must receive the second, bubble-producing fermentation in the bottle — the Champagne method — and must age a specific amount of time according to their category, nine months for “regular” Cava, 15 months for Reserva, 30 months for Gran Reserva. Our Wine of the Day, No. 175, is the Vilarnau Brut Reserva, nv, a blend of 50 percent macabeo, 35 percent parellada and 15 percent xarel-lo; it aged the requisite 15 months on the lees. The package is striking, seemingly derived from shards of colorful Moorish and Spanish tiles. The color is very pale gold, enlivened by an exuberant effervescence of tiny glinting bubbles. It’s a delicate and finely-knit Cava, yet slightly earthy, savory and saline; aromas of green apples, spiced pears and lime peel reveal hints of chalk and flint minerality that segue seamlessly to the palate, where pert acidity keeps the energy moving. Touches of jasmine and almond skin come in through the limestone-laced finish. 11.5 percent alcohol. You could drink this tasty and nicely-detailed sparkler all day and night. Very Good+. About — ready for this? — $13.

Imported by Vin Divino Ltd., Chicago. A sample for review.