This wine is produced from grapes grown in the heart of Sant Sadurni d’Anoia, the birthplace of Cava, among the high altitude hills of the subregion of Espiells. The grapes are harvested early to maintain naturally fresh, crisp acidity and are then fermented, separately in temperature controlled stainless steel to maintain the optimum of bright fruit aromas. The base wines are then blended and bottled with a bit of yeast to age for 18 months on lees prior to disgorging. The dosage is made with the most neutral flavored liquor to allow the flavor of the original grapes to shine. Total residual sugar: 10.5 gm/liter.
(LYD430135V): Green-tinged yellow. Ripe citrus fruits, melon, green almond and white flowers on the nose. Clean and racy in style, with good lift and cut to its Meyer lemon and green apple flavors. Closes taut and dry, echoing bitter apple skin and building spiciness in the glass. This Cava was aged on its lees for 18 months before disgorgment. 2016-2018 Mediterranean Spain
The Wine Enthusiast
Briny lemon-lime aromas come with a note of scrambled egg, which is not uncommon for Cava. Fresh and easy across the palate, this tastes of lettuce, dried apple, white pepper and salty brine. A dry, lightly salty finish maintains integrity. Best Buy November 2016
International Wine Review
This is a vivacious Cava showing bright, lemon zest and a very refreshing aspect in the mouth. It’s a joy to drink, but take this sparkler for what it is—fun, lively, and not too serious. Have it for Sunday brunch. Issue 42 - May/June 2014