Biutiful Cava Brut Nature NV

"Vibrant, mineral-accented citrus and orchard fruit scents carry a chalky mineral overtone...Smoothly plays power off delicacy and finishes long and stony, with strong mineral cut" —
Josh Raynolds, Vinous Media
Cava D.O.
80% Macabeo from 55 year old vines and 20% Chardonnay from 20 year old vines
700-900 meters / calcareous clay and broken limestone chunks
Farming Methods
Traditional methods
Hand and machine harvested fruit
Individual varieties are fermented separately in temperature controlled, stainless steel tanks
Aged for a minimum of 15 months and up to 20+ months on the lees prior to disgorging, no dosage (bone dry)
Suggested Retail Price
Wine Name
Biutiful Cava Brut Nature NV NV
90 (VM) 88 (WE) 88 (VfC) ** (Excellent) (WP)
Score Publication Review Copy
90 Vinous Media 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)
Mediterranean Spain: Diversity and Consistency, April 25, 2019
88 The Wine Enthusiast White-fruit aromas are without frills. Like the nose, this wine feels fresh and clean. Flavors of white peach and slightly underripe honeydew are mild and don't force anything on a pleasant finish.
November 2017
88 View from the Cellar The non-vintage Biutiful Cava Brut Nature from Isaac Fernandez is composed of a blend of eighty percent Macabeu and twenty percent Chardonnay and was aged on its fine lees for fifteen months prior to disgorgement. The wine is bright and youthfully enticing, offering up a fine nose of green apple, lime, wild fennel, a nice base of minerality and a touch of sea salts in the upper register. On the palate the wine is medium-bodied, frothy and focused, with a good, solid core, delicate mousse, brisk acids and very good length and grip on the moderately complex and very clean finish. This is a stylish, youthful bottle of Cava that is light on its feet and eminently quaffable. I can well imagine sharing a bottle of this around ten in the evening in Barcelona with tapas while trying to decide where to go out to dinner that night. 2016-2023.
** (Excellent) The 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. ABV: 11.5 percent.
"5 Wines for Holiday Entertaining and other Winter Drinking"
December 12, 2015
The Daily Meal Biutiful, a truly elegant macabeo-chardonnay blend, is a knock-out value. From the enticing apple and lime nose to the zesty citrus and mineral finish, this wine delights the senses. Well-structured and balanced, this dry cava’s bubbles are tiny and lively, contributing to the round, sparkling mouth feel.
This brut nature is made with the very latest technology and is fermented in the bottle for a full 15 months, without added sugars. The resulting cava is surprisingly complex, and would, I suspect, knock out contenders at three times the price in a blind tasting. A stellar pairing with all manner of shellfish and seafood, from blini with crème fraiche and caviar to a festive paella.
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