There are some cracking value Cavas to be had if you know where to look, and this is one of them, made by a leading family estate in the region. Remember that Cava is produced using the traditional (Champagne) method, this one spending 15-18 months ageing on lees for the fermentation in bottle. It’s fresh, harmonious and faintly toasty, with mellow red apple and citrus notes. Very drinkable.

90 Points–Decanter