Dibon Brut Seleccion, Cava

The Wine

This cava is blended from the three traditional grapes found in Cava from the Penedes region - Xarel·lo, Macabeo, Parellada - sourced from estate vineyards in the region of Vilafranca del Penedès ( just outside Barcelona).

From a family of traditional vine growers whose vines are over 60 years old. The harvest is carried out whenever the winemaker deems the grapes have reached their optimum ripeness - there is no formula for this, it's a day-to-day assessment. It is fermented at low temperature and with secondary fermentation in the bottle occurring deep within the winery's limestone cave, where it rests on the lees for a minimum of 15 months - far longer than the 9-month legal requirement for any wine to be called CAVA.

Tasting Notes: Aromas are dominated by stone/apple fruits and pastry dough along with some tertiary aromas from the time in the bottle. On the palate it is pleasant, fresh, vivacious and persistent. An amazing value for an everyday wine.

The Winery

There is a reason Dibon is the fastest growing Cava brand in the country – it consistently over-delivers with layers of complexity, enviable weight, and finely textured bubbles. Are they buying market share as many have suggested? I don't know. All I know is this is stupid cheap and should cost at LEAST $5 more per bottle, but we've decided to honor our usual pricing formula and keep the Dibon wine prices as-is.

To this day, Dibon's wines are fermented and aged in their underground cellar hewn out of the limestone beneath an 18th century building right next door to the Villafranca del Penedes train station. Minimal aging is 15 months, and reserve wines are aged up to 10 years.