Grapes: 45% Xarel-lo, 30% Parellada and 25% Macabeo
Produced from estate-grown, hand-harvested grapes, this Cava was bottled using yeast from the Oenologist Institute of Champagne. Second fermentation commenced in bottle, which took three months at 57° F. This wine was aged in the bottle for 21 months before disgorging. The wine is disgorged to order and thus length of time on yeast varies. All bottles are marked with a disgorgement date on the back label.
Best Cavas of Catalonia - Best Low-Priced Cavas
International Wine Review April 2014
[Note for the August 2015 Disgorgement]
1+1=3 is one of my favorite Cava producers in Cataluña, as they are one of the more important producers in the “Seven Percent Club” of Cava labels that produce their wine from estate-owned vineyards. Currently, the bodegas is in the process of official conversion of all their vineyards to organic certification. The current release of their fine non-vintage Brut Cava is comprised of a blend of forty-five percent Xarel-lo, thirty percent Parellada and twenty-five percent Macabeu and was aged for twenty-one months sur latte. The bouquet wafts from the glass in a deep and complex blend of tart pear, lime zest, wild fennel, complex, salty soil tones and a touch of menthol in the upper register. On the palate the wine is medium-full, poised and elegant, with frothy mousse, a fine core, excellent soil signature and a long, complex and very classy finish. This is one of the best Cava producers in all of Spain and the wine is an absolute steal in the realm of sparkling wine prices, as it sells for only seventeen dollars here in the US and is probably far less in Europe! Fine juice. 2016-2030+. Issue Sixty-One January-February 2016
View from the Cellar
[Review note for November 2015 disgorgement]
The November 2015 disgorgement of 1+1+3 Cava is the most recent release from this fine bodegas, and it is precise and absolutely outstanding. The blend is the same traditional mix of the “Big Three” varieties of Cava, with forty-five percent of the blend Xarel-lo, thirty percent Parellada and twenty-five percent Macabeu, with the wine having spent just under two years aging on its fine lees. The bouquet jumps from the glass in a complex and vibrant mélange of lemon, pear, ocean breeze, salty soil tones, dried flowers and a gentle topnote of menthol. On the palate the wine is deep, bright, focused and rock solid at the core, with lovely nascent complexity, zesty acids, frothy mousse and excellent length and grip on the beautifully-balanced and youthful finish. For drinking over the next six months, I would look for the excellent disgorgement from August, but this wine, once it blossoms, may land just a touch higher up on the hierarchy. Fine, fine Cava. 2017-2030+. Issue Sixty-One January-February 2016
The Wine Enthusiast
Spiced apple and toast aromas are clean and direct. On the palate, it's malic and citric, with lime and white grapefruit flavors. A citrusy finish with a note of salt maintains freshness.
Wine Enthusiast November 2016
Wine & Spirits Magazine
Red apple flavors and spices notes emerge from this wine’s fresh drive of bubbles. It feels light and vibrant, a pungent sparkler for fish and chips. August, 2016