Muga, Conde de Haro, Cava

Zuivere mousseux met een prachtige fijne mousse. In de geur wat noot, limoen, grapefruit klein botertje, iets floraal en wat toast. In de smaak naast citrus wat autolyse (toast, brood, gist) en aangenaam droog op de afdronk. Gemaakt volgens de 'méthode traditionnelle'.

Impressions. Lots of green fruits came to mind, lime, green asparagus, green lemon. Palate was creamy, seamless across good acid.

(15,5/20) Had this same Cava two months ago in a restaurant in Amsterdam, now at a sparkling wine tasting in Breda. Very balanced wine, nice autolyse tones, surprising high acidity. Blend of Viura and Chardonnay, aged for 18 months sur lattes on the bottle. Medium+ intense aromas of nectarine, apricot, white grapefruit, lemon, red apple, blossom, almond, vanilla, brioche, wet stone. Dry wine, high acidity, light body, pronounced flavour intensity, medium+ length finish. 12% ABV - 8 gr/l dosage - …

Really good. Surprising

(15/20) Fresh and quite aromatic Cava, nice autolyse tones, very enjoyable. Medium+ intense aromas of white peach, tangerine, honeydew melon, pear, white grapefruit, blossom, marzipan, wet stone, sea salt. Dry wine, medium+ acidity, light body, medium+ flavour intensity, medium+ length finish. Served @ Restaurant Jansz, Amsterdam

Blend of Viura with chardonnay made in the traditional method. Not much information on the back label. This offer great pleasure, offering crisp notes of lemon, lime, almond and good aroma on the palate. Med finish. Great value!

Not quite the pleasure of a good champagne but nevertheless a nice biscuity nose, good mousse & finish. A pleasant fizz

Straw yellow, very bubbly and mousse gave a passing nod to shaving foam. Nose was a little exotic and lacked purity whilst on the palate this came over as too sweet, lacking in freshness and somewhat dull. No passing resemblance in terms of quality to the very decent Muga white Rioja. From our local Spanish restaurant. Just about quaffable.