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Vallformosa Brut MVSA

Cracka Rating

Cracka Review

Valformosa is probabaly one of the best known producers of Cava, and this one is super value! It's a bright, off- dry style of sparkling that shows lots of yellow citrus and typical custard apples on the nose, whilst the palate is zippy and creamy with more lemon and grapefruit flavours, a kiss of sweetness, a fine bubble, and a dry, zesty, toasty finish. If you haven't tried Cava before, this is a great place to start.

Winemaker's Notes

Cava production is ‘methode champenoise’, called ‘metodo tradicional’ in Spain. Typically, only white grapes are used. Chardonnay is making inroads, but the traditional white varieties of the region predominate: Macabeo (macca-bow), picked earliest, growing best near the coast; Xarel.lo (char-rell-low) from the Penedes depression, and Parellada (pa-rey-yada) from the pre- coastal mountain range. Malo is rarely affected, due to the relative warmth of Penedes.

D.O. Cava is a curious wine region, as it is, technically, non-geographic. Mostly, Cava is produced in the wine region of Penedès, an hour south of Barcelona, and just inland from the coast. Although nearly all sparkling Cava is produced here, there are small productions licensed in other areas, and thus Cava is a D.O. which limits itself to concerns about how, not where, Cava is grown and made. That said, you may well go your whole life without tasting a non-Penedès Cava.

Cava comes in 3 main price/style bands. At the entry level, the best are delightfully simple, easy-to-drink apple-fresh + earth bubblers, and startling value. At the other end of the spectrum, there are some creatively expensive ‘Champagne’-styled wines with great depth and richness from long lees ageing, and in-between, a very, very good value spectrum where apple-earth-fresh meets yeasty leesy richness in a unique between-world.

Full-flavoured style with ripe custard apple, straw and nice golden eggy richness. Balanced, with a neat, clean finish. 35% Macabeo/30% Xarel.lo/35% Parellada. 24 months lees ageing. 9.5 g/l residual sugar. Stylish, satisfying, great value.

expert reviews about

Vallformosa Brut MVSA

Expert Reviews

WINESTATE says
Bright pale straw wine with a persistent bead, intense, fresh appley nose and flavoursome palate.
WINESTATE Volume 34 (2011)
Matt Skinner says
More stringent practices in the vineyard, and a greater use of technology in the winery are two factors that have significantly contributed to the overall quality spike in the recent cava renaissance. A near equal-part split of macabeu, parellada, and xarel-lo and similar production methods to those employed in Champagne equates to a compact nose of green apple and lemon sherbet, and, in the mouth, a charge of tiny bubbles and decent depth of flavour, which - thanks to 24 months on lees prior to disgorgement - is perfect for encouraging appetites pre-dinner.
Matt Skinner's Wine Guide

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