This cava is made with organic grapes — 50% macabeo, 35% xarel·lo, and 15% parellada. Lush red apple notes, touched with cinnamon, find a counterpart in notes of fresh nougat, lemon curd, and a pinch of saline. Notes of almond emerge on the finish. There’s not a ton of acidity in the mix here, but that’s common with cava, this 2018 offering presenting a crowd-pleasing character that works well as an aperitif — and as a cocktail ingredient.
A- / $25 / rogergoulart.com