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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, aproximately 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.
Cava is classified into six different categories, according to the amount of sugar it contains:
Extra-brut: Less than 3 grams of sugar per pint|
Brut: Up to 7 grams of sugar per pint
Extra-seco: Between 6 and 10 grams of sugar per pint
Seco: Between 8 and 35 grams of sugar per pint
Semi-seco: Between 16 and 25 grams of sugar per pint
Dulce: More than 25 grams of sugar per pint The Dibon vineyard is in the process of becoming 100% Organic by 2009. It consists of 75 hectares of trellised vines 1000 feet above the Mediterranean Sea.
|Cava Brut Reserve|
|45% Macabeo, 25% Xarel-lo, 30% Parellada|
Yields: The Regulation Council of Cava permits up to 13,000 Kilos per Hectare - Dibon yields an average of 9,000 Kilos thus giving more concentration.
Pruning: January to March.
Natural yeasts used.
The Garnacha grapes were gently pressed and the free run juice was fermented at between 18 and 20 degrees. Sugar and yeasts were added to enable the Cava to start the second fermentation in the bottle. After aging for between 12 and 18 months, the riddling was done on the wine racks, before the disgorgement and labeling. This wine has 4 grams/liter liqueur d’expedition.
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