Rating: Robert Parker 90/100
“The non-vintage Real de Aragon Brut de Pagos from Familia Langa comes from the Calatayud DO and is made from 75% Chardonnay and 25% Macabeo. Mineral and biscuity, with notes of white peach on the nose, concentrated and persistent—an intense sparkling wine. The flavors are well-defined and precise, and the finish is clean and refreshing. A remarkable wine to drink within two years.” (Wine Advocate May 2011 - Robert Parker)
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Starting at €99 on your first order
Eye
pale yellow, bright, and crystal-clear
Nose
with notes of brioche and a very fruity flavor
Palate
an elegant sparkling wine, sweet and well-balanced
Serve
at 5-8°C
Open
and serve!
Drink from
2012
Drink before
2015
Food and wine pairings
A déguster à l'apéritif, et sur tout type de desserts...<br/>
James Suckling
Rated estate (2021 guide) Recommended
Customer rating
3.4/5
based on 16 reviews
Review by Mr. NOEL P. Published on 02/27/2015
RP rates this wine 90, or 18/20—the gentleman drinks too much. There are many, many Crémants that are superior. This wine isn’t unpleasant, but it’s quite thin on the palate and the nose lacks expression. It’s very good for making a quality Kir. I give it a 12/20 on its own merits.
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Review by Mr. BERNARD G. Published on August 5, 2013
It’s not pretentious, but it definitely deserves a spot at the party. Light and fruity, it’s pure good cheer!
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Review by Mr. OLIVIER G. Posted on 02/19/2013
The nose lives up to its description: fresh and fruity. On the palate, however, it sorely lacks body and length. There are far more interesting crémants available at the same price.
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Review by Mr. FRANK H. Posted on January 20, 2013
Great value for the money.
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Review by Mr. DAVID V. Posted on January 6, 2013
For an unbeatable price. Much better than any Vouvray or Crémant at 10 euros.
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Review by Mr. JEAN CHRISTOPHE R. Published on 11/26/2013
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Review by Mr. GUILLAUME T. Published on 11/25/2013
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Review by Mr. JOEL P. Posted on November 21, 2013
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Review by Mr. GUILHEM N. Posted on October 8, 2013
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Review by Ms. ANNE J. Posted on September 8, 2013
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