Brilliant appearance with constant release of fine bubbles forming a crown on the surface of the glass. Pale straw yellow in color. 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.
About the Producer
In the late 1800’s, Miquel Tetas would travel all night to Barcelona with two 500 liter barrels strapped to horse and cart, selling his wines to a clientele who revered them for their finesse and freshness. One year some of Miquel’s young wines spontaneously gave off small quantities of carbon dioxide, everyone loved this effect, and Miquel began to investigate how to ferment his grapes in order to preserve this carbonation. Reynal, the first sparkling wine ever made in Spain, was the result of what were many trials and experiments. Success and demand rapidly succeeded Miquel’s expectations. His company soon began to export outside of Spain, and by the mid 1960’s his wines were a reference point for sparkling wine in Penedes.
To this day wines are fermented and aged in the underground cellar of an 18th century building that sits next door to the Villafranca del Penedes train station. All wines are based on the local variety of Xarel-lo. Minimal aging is 15 months, and reserve wines are aged up to 10 years.
If you’ve tasted Dibon Cava you know it is pretty amazing. Why is this? Mostly because the Tetas family is growing most of their own grapes (rare to see with Cava), biodynamically no less, in pretty little forested valleys like this one! #diboncava #cava #biodynamics #barcelona #instawine #winelover
A post shared by Grape Expectations, Inc. (@grapexwine) on Jan 17, 2020 at 2:27pm PST
Super old Xarelo vines? Yes!! #xarelo #cava #sparklingwine #sparklingwinelovers #oldvines #penedes
A post shared by Grape Expectations, Inc. (@grapexwine) on Jan 18, 2020 at 12:16am PST
