Grapes of Spain

Biutiful Cava Brut

"This is a traditionally made sparkling wine...In other words: It’s textbook Cava and a brilliant example of the value the category offers." —

Tim McKirdy, Vine Pair

Winery

ISAAC FERNANDEZ SELECCION

Appellation

Cava D.O.

Grape(s)

50% Macabeo, 35% Parellada and 15% Xarel•lo

Altitude/Soil

200-600 meters / The soil is alluvial and comprises three layers; clay, pebbles, and sand

Farming Methods

Traditional methods

Harvest

By hand or machine during the night to preserve all the aromas that are in the grape

Production

Méthode Champenoise (second fermentation in bottle)

Aging

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

Suggested Retail Price

$17

Wine Name

Scores

Downloads

Reviews

Biutiful Cava Brut NV

89 (VfC) 89 (OB) 89 (VfC)

Score	Publication	Review	Copy
89	View from the Cellar	The Biutiful Cava Brut is crafted from a blend of fifty percent Macabeu, thirty-five percent Parellada and fifty percent Xarel-lo. The grapes are harvested at night to preserve acidity and the wine is aged for twelve months on its fine lees prior to disgorgement and a finishing dosage of eight grams per liter. It offers up a lovely nose of lime, sea salts, stony minerality, menthol, wild fennel and a topnote of dried flowers. On the palate the wine is crisp, full-bodied, focused and complex, with pinpoint bubbles, bright acids and lovely focus and mineral drive on the long and complex finish. This is very good Cava and an excellent value! 2023-2033. Issue #103 - January/February 2023.
89	OwenBargreen.com	NV Biutiful ‘Brut’ Cava- Mostly Macabeo (50%) with smaller parts Parellada and Xarel-lo, this offers brioche and white grapefruit zest alongside suggestions of apricot and salted almond on the palate. This offers some serious value. Enjoy now. Drink 2022-2026. Owen Bargreen - July 20, 2022
89	View from the Cellar	The Biutiful Cava Brut is composed from a cépages of fifty percent Macabeu, thirty-five percent Parellada and fifty percent Xarel-lo. As I mentioned last year, the grapes are harvested at night to preserve acidity and the wine is aged for twelve months on its fine lees prior to disgorgement and a finishing dosage of eight grams per liter. The new release offers up a refined nose of lemon, white peach, salty soil tones, dried flowers and a touch of wild fennel in the upper register. On the palate the wine is bright, focused and full-bodied, with pinpoint bubbles, good soil signature, bouncy acids and fine balance on the long and complex finish. Good juice. 2024-2034. John Gilman; Issue 109, January – February 2024

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