Dibon Cava Dibon Ice
WHY WE LOVE IT
- Think of ICE as Dibon’s answer to Demi-Sec Cava.
- 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.
Varietal Composition: 65% Xarel·lo, 20% Parellada, 10%Macabeo
Elaboration: The grapes are sorted and fermented at low temperatures to achieve a wine with maximum expression of fruit. Then, Champenoise method is taken. A second fermentation takes place in the bottle for about twelve months to achieve a nice body and elegance!
Tasting Notes: Very fruity aromas, apple or pear, reminiscent of a young fresh wine. The blend of the three grape varieties give it a pleasant taste very round and large. It’s a soft and fresh cava, it’s a really nice combination to celebrate and enjoy!
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.