Biutiful Cava Brut Nature, Macabeo

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

Winery: Isaac Fernandez Seleccion
Appellation: Cava
Average age of vines: 20-55 years
Farming Methods: Conventional
Maturation: Aged for a minimum of 12 months on the lees prior to disgorging
Soil: The soil is alluvial and comprises three layers; clay, pebbles and sand
Varietal: 50% Macabeo, 35% Parellada and 15% Xarel•lo: the 3 indigenous varieties from Penedès.
Vineyard Orientation: North | 200-600 meters
Vineyard Size: 80 hectares

Wine	Scores	Downloads	Reviews
Biutiful Cava Brut Nature, Macabeo NV	90 Vinous Translucent yellow-gold. Lemon zest, quinine and ginger on the incisive, mineral-accented nose. Sharply focused and dry, showing firm cut to Meyer lemon and green apple flavors, which deepen slowly on the back half. Finishes long and energetic, leaving subtle herb and floral notes behind. This wine, which has less than a gram of residual sugar, is from lot #9127110. 2021- 2024 *** Washington Post “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.” 90 Wine Enthusiast With persistent bubbles in the glass and aromas of green pear, hazelnut and almond blossom, this sparkling wine has flavors of Granny Smith apple, baking bread, toasted nuts and jasmine. Bold acidity washes over the side palate and holds on into the finish.	Bottle Image Label Image Shelf Talker Tech Sheet