Dibon Brut Nature, Cava

The Wine

Bottled without any dosage, this is a bone-dry Cava that will appeal to those who enjoy sparkling wine unadorned by any sweetness. A blend of Macabeo, Parellada and Xarel·lo, the three grapes commonly used in Cava from the Penedes area.

The wine shows tertiary aromas from the second fermentation mingle with the aromas from the primary fermentation to give a distinctive bouquet of yeastiness. The three grape varieties are fermented separately and then blended before a second fermentation process which takes place in the bottle for 15 months.

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.