Cava, Catalan sparkling wine, is made mostly in the regions of Penedes, and the capital of cava is Sant Sadurni d´Anoia. Dibon is located in Vilafranca del Penedes, approximately 20 Km from Sant Sadurni. Different types of cava are made using Xarel-lo, Macabeo, Parellada and Chardonnay grapes. Sometimes wine from non-cava production is added to the mix, and cava is left to undergo a fermentation process on its yeast for a period of 9 months to 5 years. Dibon only uses natural yeasts for its Cava production. At this point, cava is still not cava; it still needs to go through remuage -- the agitation process. For very high-quality cava, this process is still done by hand. A month and a half later, all of the yeast residue rises to the top of the bottle. The bottle is then frozen and the lump of frozen yeast residue removed.
Brilliant appearance with constant release of fine bubbles forming a crown on the surface of the glass. Pale straw yellow in colour.
Intense Nose. Tertiary aromas of fresh baking arise from the second fermentation in the bottle, giving it a character of its own.
Smooth and silky on palate, its carbonic release gives it freshness and vivacity, resulting in a long finish.