Andrew Jefford: Full gold, with a languid mousse. A slightly strange aromatic profile; apple pulp and compost. Disconcerting. Amply informed by air, whether deliberately or not. I’m all for a little controlled oxidation, but it might have got the upper hand here. On the palate, it is very languid, bready, biscuity, grainy. Lots of wealth of flavor; even a Cava with some glycerol. I have to say that I like the palate a lot: totally Catalan, and a true reflection of its origins; long and meditative. Without a slightly more successful aromatic profile, though, it’s hard to give this wine a high score. 85

Andreas Larsson: Bright and intense, with a medium-golden nuance; vivid but quite fine bubbles. The nose is ripe, bold, and generous, with layers of stone fruit, some vinous and yeasty notes, not really unlike a Fino Sherry, with crushed nuts and already a certain complexity and vinosity. Bone-dry palate, good grip and weight, but distinctly dry, fresh, and mouthwatering, some spicy complexity, perhaps a slight presence of wood, good length and personality. Far from your average apéritif Cava, but I certainly like it. 92