Grapes: 80% Macabeo and 20% Chardonnay
The Biutiful Cavas are produced at a winery created in 2007 utilizing the latest technology for the production of Cava. The vineyards are based in Requena; a region with a grape growing history dating back to the 7th century BCE. The region lies about 70 km West of the Mediterranean Sea and combines Mediterranean and Continental climatic influences. The winters are long and cold, getting down to near 0F. The summers are quite short punctuated by long, hot days with a cooling easterly wind in the afternoons/evenings. The elevation of the vineyards is between 700 and 900 meters and they grow Macabeo, Chardonnay and Garnacha.
This Cava is produced from some of their best grapes sourced from the Western portion of Requena from vineyards with a Northern orientation. While it could be labeled as a Reserva, as it spends 15 months on lees as opposed to the minimum of 9 months, we chose to simply label it as Cava. It is a Brut Nature, which is to say no sugar was added at the end of aging on lees. Residual Sugar: 1.1g/L
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. Issue Sixty-One January-February 2016
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. Posted December 7 2015
Three Great Value Sparklers from Spain
Cava could be this season’s best buy
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. Score: ** (Excellent)
5 wines for holiday entertaining and other winter drinking
December 12, 2015