Classic, value, fresh.
This famous black bottle is home to a sparkling wine made in the traditional method of Cava's classic trio of grapes (Macabeo, Parallada and Xarel-lo), this fresh Cava goes through a second fermentation in bottle and is aged between 12-18 months. It is considered brut with 9g/L dosage.
Notes of candied melon and vanilla, citrus and yellow apples sit atop vague yeast and nutty aromas. It's a fizzy approachable wine with a creamy wight, balanced freshness and ripe fruit flavours.
Straightforward but enjoyable and affordable.
©copyright 2020 Daenna Van Mulligen
Wine Scores Reviewed - November 10th, 2020

Pleasing, juicy, snappy
While it was surprising to see Spanish Cava king Feixenet making northern Italy's sparkling darling Prosecco, it makes sense. The popularity of Prosecco in recent years has been hard to ignore, and while cava is a more complex, labour intensive and over all less expensive bubbly, the Prosecco numbers don't lie.
My first taste was a pleasing one, knowing bubbly has obviously helped in producing a solid product. A pale golden shade it has a smaller bead than you'll typically see for this type of charmat wine; the aromas are lemony with crisp tree fruits, apple peel and acacia blossoms. It feels drier than many of its competitors but is considered extra-dry at 17g/L residual. Juicy and clean with snappy citrus flavours it's a nice addition to the rather busy category.
©copyright 2020 Daenna Van Mulligen
Wine Scores Reviewed - November 6th, 2020