The 2011 Brut Reserva (40% Xarel-lo, 30% Macabeo and 30% Parellada) exhibits elegant notes of citrus blossom and apple skin, a chalky, limestone minerality, good persistence, tiny bubbles and excellent freshness as well as dryness. Made in the Méthode Champenoise with fermentation in bottle, it spent 18 months in bottle prior to release. Drink now-2016.