|See recent press for Dibon
Bodegas Pinord has over a hundred years of winemaking experience in the Penedès region of North-eastern Spain to its name. They make wines and cavas (sparkling wines), using traditional methods, inherited from their ancestors. Today, the use of state-of-the-art technology, together with an exceptional team of hard-working professionals helps to make their wines and cavas famous around the world. In the last few years, Bodegas Pinord has extended its range of products and has started to make wines in other wine appellations within Spain. These new wines are all made using organic farming methods. Generation after generation, the Tetas family’s philosophy can be summed up in the following words: family tradition, a pioneering and innovative spirit, love for the land and a passion for great wines. The Dibon vineyard consists of 75 hectares of trellised vines 1000 feet above the Mediterranean Sea.|
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
|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. A delightful starter or accompaniment to charcuterie, passed hors d'oeuvres, or perhaps a simply grilled piece of salmon with fine herbs. Bright red berry fruit flavors are balanced by fresh acidity and lively bubbles. 11.5% alcohol.
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