Dibon Brut Nature

Fresh with very lively bubbles

Without vintage

Dibon Brut Nature

Cava.
€5.95
VAT inc.
VAT inc.

Get €0.18 added to your Decántalo Balance when you buy this product
Get € 0.18 added to your Decántalo Balance when you buy this product

Dibon Brut Nature is a fruity sparkling wine with aromas of white fruits, herbaceous notes and hints of lees. On the palate it is fresh, lively and pleasant. A cava with a bright carbonic and a silky finish. 

Cava.
Alcohol: 11.50%
Designation: D.O. Cava
Winery: Marrugat
Production area: Spain Catalonia
Contains sulphites
Tipo de Uva: 34% Xarel·lo, 33% Macabeo, 33% Parellada
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Dibon Brut Nature
Cava.
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Characteristics Dibon Brut Nature

Real reviews from customers who have purchased this product

Dibon Brut Nature is a sparkling wine made by Marrugat in the D.O. Cava (Catalonia) by the Marrugat winery with the Macabeo, Parellada and Xarel·lo
varieties.   
Marrugat is the new project from the founder of Bodegas Pinord, José María Tetas, who decided to create a new brand in 1959 to make only cavas. Located in Vilafranca del Penedès in a modernist 19th century building, he makes traditional cavas with their own character and personality.
 
Made using the traditional cava coupage, Dibon Brut Nature comes from their own vineyards planted in the heart of the Penedès. Once the three varieties reach the winery, they undergo a first fermentation separately. They are then blended and the second fermentation takes place in the bottle. Finally, the wine spends 12 months in the bottle on its lees before disgorging.  
 
Dibon Brut Nature is a cheerful, fresh and lively cava with a carbonic that makes it the perfect sparkling wine to open at any casual gathering.  
 
Marrugat
160067
2000 Items

Specific References

ean13
8410631880001

Tasting notes Dibon Brut Nature

Alcohol: 11.50%
Production area: Spain Catalonia
Designation: D.O. Cava
Winery: Marrugat
Tipo de Uva: 34% Xarel·lo, 33% Macabeo, 33% Parellada
Contains sulphites
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.
Pictures and situation D.O. Cava