Brut Nature is the driest of all Cava classifications, as it receives no "dosage" (basically an addition of sugar syrup at the 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.