Rigol Brut

Rigol Brut
4.74/5.00 from 637 reviews from our customers
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Rigol Brut
Cava. 12 months in bottle.
  • Winery: Caves Rigol
  • D.O.: Cava
  • Variety: Macabeo, Parellada, Xarel·lo
  • Volume: 75 cl.

Available vintages of Rigol Brut

  • Rigol Brut
    3,85 IVA inc.

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  • Rigol Brut
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Characteristics of Rigol Brut

Rigol Brut is a cava from the appellation of origin Cava, produced by Caves Rigol. This is a blend of varieties Xarelo (40%), Macabeo (30%) and Parelledo (30%).

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 start this discreet little winery with the help of her son during the 1980's.

Caves Rigol claim that throughout their family tradition, that the blends of grapes are traditional and native to the region of Penedès.

Alcohol: 11.5%
Serve at 7ºC
Pairing
White meat, Smoked dishes, Aperitif, Grilled seafood

Tasting notes Rigol Brut

Sight Intense and pleasant pale straw yellow colour. Beautifully bubbly and a light crown. Nose Smooth and fruity. Delicate, combined with aromas of the different grape varieties and aged notes. Taste Great personality, combined with the perfection of home-grown varieties. Sweet and milky undertones, accompanied by fruity sensation and that of the ageing process.

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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