Finca Valldosera is a 200-hectare family estate in the Massís del Garraf, the rugged limestone coastal massif south of Barcelona. Enric Valldosera bought the property in 1970; ten years later he planted 25 hectares of vines and built the winery. The central farmhouse — called Les Garrigues — dates to the 15th century. The vineyard is surrounded by 160 hectares of Mediterranean woodland that the team regards as an integral part of the terroir: natural biodiversity, biological pest control and moderation of summer heat. The soils are clay-limestone over marine fossils from 22 million years ago, when the Garraf was submerged under the sea. The estate is certified organic.

Varieties are the classic Cava grapes — Xarel·lo, Macabeo, Parellada — plus Chardonnay and, as the estate's defining focus, Subirat Parent (Malvasia de Sitges), planted on three specific parcels totalling 1.5 hectares. Subirat Parent is one of Catalonia's oldest white varieties — documented since the 14th century and celebrated in the 18th as a prized export wine — and also one of its most endangered: phylloxera and coastal development around Sitges nearly wiped it out. Today barely 90 hectares survive across all of Catalonia. The calcareous Garraf, with its east-facing slopes and maritime humidity, is the variety's ancestral terroir. Head enologist Jordi Valls, who joined in 2009 after experience in Napa Valley and Marlborough, is one of the producers most committed to its recovery.

All Cavas are Brut Nature — no expedition liqueur — and age well beyond the denomination's minimums: the Gran Reserva (45% Xarel·lo, 30% Macabeo, 10% Parellada, 10% Chardonnay, 5% Subirat Parent) spends a minimum of 36–40 months on lees; the single-variety Subirat Parent reaches 60 months — twice the Gran Reserva threshold — with 12 hours of skin maceration beforehand to draw out the variety's floral aromatics. Wine Advocate awarded the Gran Reserva 91 points; the Peñín Guide, also 91.