If you’ve visited the Bounty Hunter wine bars, you may already have lifted a glass of this popular Spanish sparkler. Ripe pear and brioche make for a classic bouquet alongside the zesty minerality on the chalky, stone-fruit palate. The careful blending delivers a sparkling wine much closer to dry Champagne than the sweeter Prosecco, and makes an ideal alternative for budget-friendly bubbles.
Wine & Spirits
From vines planted on clay and limestone around the village of Sant Sadurni d’Anoia, this is a classic blend of 50 percent xarel.lo, 40 percent macabeo, with parellada making up the rest. It aged for 18 months on its lees and developed slight hints of flor, as if it were a bubbly interpretation of a Fino. It moves through the mouth in cool waves of flavor, the texture firm yet creamy. It’s a rich, layered sparkler to serve with suquet de peix, a classic Catalàn fish soup with clams.
A wonderful peachy bouquet that blossoms in the glass with hints of dried apricot and honeysuckle. The palate is very well-balanced with crisp acidity and a fine thread of bitter lemon that lends tension and poise, leading to a very champagnois finish. Excellent!