Rigol Brut Nature

Rigol Brut Nature
4.75/5.00 from 705 reviews from our customers
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Rigol Brut Nature
Cava Reserva. 24 months in bottle.
  • Winery: Caves Rigol
  • D.O.: Cava
  • Variety: Macabeo, Parellada, Xarel·lo
  • Volume: 75 cl.

Available vintages of Rigol Brut Nature

  • Rigol Brut Nature
    3,75 IVA inc.

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  • Rigol Brut Nature
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Characteristics of Rigol Brut Nature

Rigol Brut nature is a cava from the appellation of origin Cava, produced by Caves Rigol. This is a blend of varieties Parelledo (60%), Macabeo (30%) and Xarelo (10%).

After the harvest and the winemaking process, Rigol Brut is aged in the bottle for a period of 12 to18 months.

Rigol Brut rests at a controlled temperature in an upward position to avoid contact with the cork and protected from light.

Maria Rigol Ordi decided to this discreet little winery with the help of her son during the 1980's.

Caves Rigol claim that throughout their family tradition, in order to rediscover the family tradition, the, the winery use blends of grapes that are traditional to the region of Penedès.

Alcohol: 11.5%
Serve at 13ºC
Pairing
Aperitif, Smoked dishes, Fish rices, Grilled seafood

Tasting notes Rigol Brut Nature

Sight A glossy pale straw yellow with light greenish hues. Abundance of bubbles, fine and a white crown. Nose Fresh and intense, shows signs of ageing and fruity and citric aromas. Taste Structured, smooth and fresh. Light, clean and elegant.

Ratings for the vintages from the D.O. Cava

2013 Excellent
2012 Very good
2011 Very good
2009 Very good
2008 Excellent
2007 Excellent
2006 Excellent
2005 Very good
2004 Good
2003 Bona
2002 Molt bona
2001 Very good
2000 Excellent
1999 Very good
1998 Very good
1997 Good
1996 Very good
1995 Bona

Reviews

D.O. Cava

Winery Caves Rigol

Cava was born under the constant shadow of its French counterpart, Champagne. However, produced over 1,200km away and a gap of over 100 years, Cava was always going to be a completely different product, even if produced using the same method and and sometimes with the same varieties. Firstly the climate and soil have a profound impact on the yields, while the plant strains that thrive here and completely different to those in the Champagne region. Fortunately, as more winemakers are becoming convinced of this, they are producing Cavas with their own personality, showing off the art of the second fermentation in the bottle like no other wine region in the world.

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