Cava BONAVAL Brut Nature

cava bonaval xl

In Spain's hot, sparsely populated, and landlocked southwestern region of Extremadura - known largely for cork, ham, and as the birthplace of several quite macho conquistadors - the Cava DO. was granted to the area surrounding Almendralejo in 1983, and its first commercially-released brand was Bonaval.  This highly-technical and precision-run Cava-only facility is owned by Bodegas Lopez Morenas (founded 1943), in a friendly and hardworking "Ruta del Vino" town surrounded by vineyards and not far from the Guadiana River.  The local Iberico ham and olives alone make for a tempting menu that seems appropriate from dawn until bedtime, however late that may be.Bonaval-Brut-Nature-front250

Brut Nature is the driest of all Cava classifications, as it receives no "dosage" (basically an addition of sugar syrup at the time time of secondary fermentation, which leaves varying degrees of residual sweetness in the now-sparkling wine).  So while this particular Bonaval Cava has essentially zero grams of residual sugar, the fact that it is produced from mostly Macabeo grapes with a small percentage of Parellada gives it a nice balance despite its dryness.  Macabeo contributes freshness and fruit, and the Parellada adds acidity and delicate aromas.

The wine itself is pale yellow with a slight green-ish edge, showing delicate bubbles and with a nose of crisp apples.  Lean and dry, yet tasty and with a definite elegant citrus flavor, the finish is dry, clean, and with firm acids that make it outstanding with sushi, creamy cheeses, and roasted almonds.