This traditional blend of 45% Macabeo, 25% Xarel-lo and 30% Parellada is inexpensive but far from cheap. Full of toasty qualities reminiscent of baked green apples wrapped in a light pastry dough, this crisp light-bodied cava shows plenty of golden bubbles, making it a perfect celebration sparkler!
Dibon Cellars is a family business with a long wine growing tradition. Now, three generations work together, counting on the support of the firm's hard workers who contribute to the elaboration and maturing of wines and cavas.
The cellars are in Vilafranca del Penedhs, where all the elaboration, storage, maturation and bottling of their products take place. The vineyard is in the process of becoming 100% Organic by 2009, and consists of 75 hectares of trellised vines 1000 feet above the Mediterranean Sea.
Long considered one of Spain's best wine-producing regions after the Rioja, it is also one of the most ancient viticultural areas in Europe. Perhaps better-known for its cava production (a sparkling wine which has had its own Denominacion de Origen since 1991) white grape varieties predominate, although the region also produces some highly-regarded, oak-aged reds.