Andrew Jefford: Deeply colored, with a languid mousse. Soft, gentle, sweet drift of aroma without a lot of picked detail, but attractive; the creamy vanilla of the French variety or varieties, plus the dry grasses and straw of the Catalan ones. After the sweetness of the scents, the dry bite of the palate comes as a bit of a surprise: dramatically and incisively acidic, with in truth a slight rawness to that acidity—presumably a proportion of very early picked material? But there must be later picked material, too, since there are also some softer, more vegetal, more developed flavors here as well. It’s well crafted, but to me it is a Cava that is trying very hard to be a Champagne, with that ramrod-straight spine of acidity dominating all and in slight conflict with the more mellow, summery profile of the indigenous varieties— whereas I think you get the best results in this region by allowing the wine to have a different, less acidic, more relaxed, open, floating structure where aromatics and “minerality” are doing the structuring work. So, it’s not exactly my dream Cava, but I have to recognize that this is a Cava style that would please many Champagne lovers. 86

Andreas Larsson: Medium-deep golden color, bright, with a fine stream of bubbles. The nose is a fine combination of ripe fruit, mineral, and autolytic character, with brioche, hazelnut, and white flower lifting the unctuous yellow fruit. Even if the nose flirts with sweetness, the palate is distinctly dry, with good freshness and bite, well-balanced extract, appearing as lemon-zest bitterness. A long and lingering finish, with a steely mineral-like character. 90