A refined and complex traditional-method Cava, clearly showing the benefits of extended ageing. Aromas of lemon curd, green apple, toasted brioche and subtle nuttiness rise from the glass. The palate is dry and finely structured, with a persistent, creamy mousse and flavours of citrus, almond meal, graphite-like minerality and gentle autolytic complexity. The finish is long, crisp and savoury, with the balance between freshness and maturity particularly well judged. The Brut Reserva is crafted from the three core indigenous grapes traditionally used in Cava; Xarel·lo, Macabeo and Parellada with Xarel·lo contributing structure and depth, Macabeo freshness and lift, and Parellada finesse and precision. Composed, complex and beautifully balanced.

Cava is a much underappreciated style of sparkler, especially in this country. A blend of Xarel lo, Macabeo and Parellada, this thoroughly enjoyable fizz spends four years on lees and then another couple in the bottle before release.

The colour is a gleaming yellow. Well structured, this is quite tight with notes of jasmine, stonefruits, figs, peaches and a real peppermint touch. There are also hints of tropicals. An attractive style which is clean and refreshing, with bright acidity and showing us medium length. This will please a lot of people over the next three to four years.

The Spanish Cava is a rather appealing alternative to traditional sparkling wines from France and Australia. It’s made in the traditional way and has a deep and penetrating intensity, a mix of light toffee, and hazelnut with a creamy honeysuckle overlay. It’s crisp with a fine acidity sustaining the long palate. Great with food of substance.