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Biutiful Cava Brut NV

"offers up a clean and vibrant nose of green apple, menthol, a touch of leesiness, salty minerality and a smoky topnote...this is a well-made wine and a very good value" —

John Gilman, View from the Cellar

Winery

ISAAC FERNANDEZ SELECCIÓN

Appellation

Cava D.O.

Grape(s)

80% Macabeo from 40 year old vines and 20% Chardonnay from 15 year old vines

Altitude/Soil

650-750 meters / calcareous clay

Farming Methods

Traditional methods

Harvest

Hand and machine harvested fruit

Production

Individual varieties are fermented separately in temperature controlled, stainless steel tanks

Aging

Aged for a minimum of 12 months and up to 18 months on the lees prior to disgorging

Suggested Retail Price

$14

Wine Name

Scores

Downloads

Reviews

Biutiful Cava Brut NV NV

89 (VM) 88 (WE) 88 (I-WR) 88 (VfC)

Score	Publication	Review	Copy
89	Vinous Media	Pale yellow. Fresh peach and melon aromas are complemented by dusty mineral and floral accents. Silky and open-knit, showing good depth to its juicy pit fruit flavors, which are braced by a refreshingly bitter orange pith flourish. Finishes with good persistence and lingering peach and honeysuckle notes. (Lot #806781; finished at eight g/l of residual sugar, which is relatively dry by standard Cava measures) 2019-2022 Mediterranean Spain: Diversity and Consistency, April 25, 2019
88	The Wine Enthusiast	Green apple, citrus and distant celery aromas feed into a fresh, peppy, citrusy palate with tangerine, lime and pink grapefruit flavors. The finish is citrusy like the palate, meaning it’s bright, juicy and dry.
88	International Wine Review	Also an 80/20 blend of Macabeo and Chardonnay, this is a fruity sparkler that’s full in the mouth and finely textured with very good length.
88	View from the Cellar	The non-vintage Brut bottling of Biutiful from Isaac Fernandez is the same blend as the Brut Nature- eighty percent Macabeu augmented with twenty percent Chardonnay. It is aged the same fifteen months on the fine lees, but is finished with a dosage that brings it up to eight grams per liter of residual sugar, in contrast to the 1.1 grams of the Brut Nature. The wine offers up a clean and vibrant nose of green apple, menthol, a touch of leesiness, salty minerality and a smoky topnote. On the palate the wine is focused, full-bodied and frothy, with a good core, nice mineral undertow and plenty of acids to carry its dosage with bounce and precision. The finish is not as long as the very top examples of Cava, but this is a well-made wine and a very good value at fourteen dollars a bottle here in New York. 2016-2023.

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