This Cava is produced from some of their best grapes sourced from the Western portion of Requena from vineyards with a Northern orientation. While it could be labeled as a Reserva, as it spends 15 months on lees as opposed to the minimum of 9 months, we chose to simply label it as Cava. It is a Brut Nature, which is to say no sugar was added at the end of aging on lees. Residual Sugar: 1.1g/L
90pts Vinous Media– N/V vintage
“Bright straw-yellow. Sharply focused aromas of Meyer lemon, quince and candied ginger, along with subtle floral and mineral notes. Densely packed but light on its feet, offering refreshingly bitter citrus pith, pear skin flavors and a hint of spicy white pepper. Racy, stony and sharply focused on the finish, which lingers with repeating mineral and floral character. (Lot #8222144; finished at less than one g/l of residual sugar) 2019-2022”
89+pts View from the Cellar– N/V vintage
“The Biutiful Cava non-vintage Brut Nature is composed of a fairly unique blend of eighty percent
Macabeu and twenty percent Chardonnay. It was aged for a year and a half sur latte prior to
disgorgement and has less than a gram of residual sugar. The wine offers up a bright and stylish nose of lemon, tart pear, salty minerality, dried flowers and lemongrass. On the palate the wine is crisp, fullish and beautifully balanced, with frothy mousse, good mineral drive and a long, vibrant and fairly complex finish. This is a very well-made example and a superb value. 2020-2030+.”
**(Excellent)pts The Washington Post– N/V vintage
“This lovely, crisp and refreshing bubbly is made in the trendy style of the most sought-after grower
champagnes: with no dosage, or added sugar (thus the “brut nature” nomenclature). This is yet
another example of why cava is a favorite sparkling wine for budget-conscious wine lovers.”
