33% Macabeo, 33% Xarel.lo, 34% Parellada. Dense, leesy, zesty, floral, clean and very long. The best Cava (and this is one of them) is made in the Champagne method but tend to be a lot lighter and crisper due to the native varieties used. Very nice drinking for starting a meal. Brut Nature means the wine is bone dry, no sugar has been added to give it sweetness and body. I believe the best Cava are Brut Nature in style.
Cava DO – About 90% of Spain is able to make Cava or sparkling wine but in reality the best and brightest are centred around the North East of Spain. Due to the wide range of climates there is no definitive style and it is best to get to know individual producers.
Spanish Sparkling Varieties – Macabeo, Xarel.lo and Parellada combine to make the stunning Methode Traditionelle wines of Cava with some Chardonnay on occasion. Generally all three are quite ordinary for table wine production.