Cava Brut NV – Seleccion
60% Xarello, 30% Macabeo, 10% Parellada.
Aged for 15 months on its lees.
Cava, Catalan sparkling wine, is made mostly in the regions of Penedès, and the capital of cava is Sant Sadurni d’Anoia.
The brand name DIBON has a very sentimental meaning for the Tetas family. It is named after the family country house, Masia Dibon, located at 5 kilometers from Vilafranca del Penedes. The best vineyard sites of Xarel-lo come from the property of Masia Dibon. The Tetas family called their first cava Masia Dibon, and later changed it to Dibon. The family does not live at Masia Dibon, but regularly use the house and property to celebrate birthdays and other parties, barbecues and family gatherings.
About the Producer
Bodegas Pinord has over a hundred years of winemaking experience in the Penedès region of north-eastern Spain. The property doubles as a natural reserve dedicated to the protection of wildlife. Near the family country house, Masia Dibon, is a very ancient and large tree from which the name Pinord is derived, or Pi del Nord ("Pine from the North”). The Tetas children over the years plant their favorite trees on the property.
Combining traditional methods inherited from their ancestors and state-of-the-art technology, the Tetas family produces wines and cavas that are recognized for their quality. They own 60 hectares of vineyards in Penedès, and also buy grapes from their cousins. During the last few years, they started to make wines in other appellations of Spain.
Farming/vinification practices: organic, with some parcels farmed in biodynamy. The wines are vegan.
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.