Biutiful Cava Brut
"This is a traditionally made sparkling wine...In other words: It’s textbook Cava and a brilliant example of the value the category offers." —
Tim McKirdy, Vine Pair
Grape(s)
50% Macabeo, 35% Parellada and 15% Xarel•lo
Altitude/Soil
200-600 meters / The soil is alluvial and comprises three layers; clay, pebbles, and sand
Farming Methods
Traditional methods
Harvest
By hand or machine during the night to preserve all the aromas that are in the grape
Production
Méthode Champenoise (second fermentation in bottle)
Aging
Aged for a minimum of 12 months on the lees prior to disgorging
Biutiful Cava Brut
NV
89 (VfC) 89 (WE)
| 89 |
View from the Cellar |
The Biutiful Cava Brut is composed from a blend of fifty percent Macabeu, thirty-five
percent Parellada and fifty percent Xarel-lo. The bodegas harvests the grapes at night to preserve acidity and the wine is aged for twelve months on its fine lees prior to disgorgement and a finishing dosage of eight grams per liter. The most recent release delivers a bouquet of orchard fruit, white flowers, a lovely base of salty soil tones and a topnote of wild fennel. On the palate the wine is vibrant, full-bodied, focused and nicely balanced, with frothy mousse, good acids, fine depth at the core and a long, complex and focused finish. Good juice and a fine value. 2025-2035.
John Gilman, Issue 117, May– June 2025 |
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| 89 |
Wine Enthusiast |
Isaac Fernandez Seleccion NV Biutiful Brut (Cava). Vibrant aromatics of citrus, mountain herbs and blossoms, and a sea-side freshness. Flavors pick up light richness of buttered brioche while the acidity stays firm, driving into a long finish. Grapes of Spain.
Best Buy. —E.C.B; October, 2025 |
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