Dibon Cava Brut Nature
WHY WE LOVE IT
- There is a reason that this is the fastest growing Cava brand in the country – It consistently over delivers with layers of complexity, enviable weight, and finely textured bubbles.
- Tertiary aromas from the second fermentation mingle with the aromas from the primary fermentation to give a distinctive bouquet.
Varietal Composition: Macabeo, Parellada, Xarel·lo
Elaboration: The three grape varieties are fermented separately and then blended before a second fermentation process which takes place in the bottle for more than twelve months.
Tasting Notes: Frank on the palate with tastes developed in the bottle. Good body. Smooth and silky, the carbonic content keeps it fresh and lively, providing a long finish.
PRESS
n/a
PRODUCER BACKGROUND
In the late 1800’s, Miquel Tetas would travel all night to Barcelona with two 500 liter barrels strapped to horse and cart, selling his wines to a clientele who revered them for their finesse and freshness. One year some of Miquel’s young wines spontaneously gave off small quantities of carbon dioxide, everyone loved this effect, and Miquel began to investigate how to ferment his grapes in order to preserve this carbonation. Reynal, the first sparkling wine ever made in Spain, was the result of what were many trials and experiments. Success and demand rapidly succeeded Miquel’s expectations. His company soon began to export outside of Spain, and by the mid 1960’s his wines were a reference point for sparkling wine in Penedes.
To this day wines are fermented and aged in the underground cellar of an 18th century building that sits next door to the Villafranca del Penedes train station. All wines are based on the local variety of Xarel-lo. Minimal aging is 15 months, and reserve wines are aged up to 10 years.