Macabeo, Parellada, Xarel·lo
The three grape varieties are sorted and fermented separately. The fermentation process is controlled at low temperatures in order to achieve maximum expression of fruit. The second fermentation takes place in the bottle over two years.
Brilliant appearance with constant release of fine bubbles forming a crown on the surface of the glass. Pale straw yellow in colour.
Intense. Tertiary aromas of fresh baking arise from the second fermentation in the bottle, giving it a character of its own.
Smooth and silky, its carbonic release gives it freshness and vivacity, resulting in a long finish.
Dibon is new to us, and after tasting this complete, well-made Cava we are happy to make its acquaintance. The nose offers regal yeast and richness, while the palate has complexity to prop up apple, citrus and grapefruit flavors. Solid from front to back, with health and freshness. M.S. - Wine Enthusiast Magazine 88 Points
Overall Customer Rating of 3 Reviews: